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    Some  recipes today swap out the original lard for butter to keep things flavorful and layered, yet vegetarian friendly. Resembling the large swirled original, our  look like sugar-snow-covered wonders. ⅔ cup (160 grams) warm water (105°F/41°C to 110°F/43°C) 1 cup (200 grams) plus 1 teaspoon (4 grams) granulated sugar, divided 4½ teaspoons (14 grams) active dry yeast […] LEGGI TUTTO

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    This Dutch classic is defined by a tender, pillowy white bread covered with a crackled, checkerboard crust. Its distinctive crust comes from a rice flour paste, which hardens and shatters into a spotted pattern. Bakers from San Francisco, California, may recognize it as a relative to Dutch crunch bread, brought to the Bay City by […] LEGGI TUTTO

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    Milk Bread Gibassier

    A French bread from Provence, the  is flavored with anise, candied orange peel, and orange blossom water. We took this decorative holiday bread one step further, incorporating the milk bread method to create an extra-fluffy loaf. 3¼ to 3¾ cups (413 to 477 grams) bread flour, divided 1⅔ cups (334 grams) granulated sugar, divided 1 […] LEGGI TUTTO

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    Smoked Mozzarella Bread Pudding

    This rustic Smoked Mozzarella Bread Pudding is made with tangy sourdough and chock full of stretchy smoked mozzarella cheese. Hearty enough for a vegetarian main dish, or serve it as a side dish at your next holiday dinner.

    Bread pudding recipes are so easy to make and satisfying to eat. I have quite a few sweet ones in my repertoire, but this savory one is really special. It’s quite good on its own for a quick lunch with a side salad, but it really shines as a dinner party side dish. Thanksgiving is next week, and if you find the idea of making scratch-made dressing daunting, then I suggest this dish – not as a replacement – but as a worthy alternative.

    Leek love.
    Leeks are the unsung hero of this dish. The comically large oniony stalks break down easily and impart mild onion flavor. But you’ll need to clean them thoroughly! Their sheaths can hold some of the sandy soil they are grown in. Split one down the center with a large knife and clean each layer individually. Then give them the ol’ chop-chop.

    Smoked Mozzarella can be found at nearly any cheese counter at well-stocked grocery stores. Go for the block variety, and not the pre-shredded stuff in the bags. Because those shreds have stabilizers in them to prevent them melting during shipping. You’ll need 8 oz. of smoked mozzarella, grate half of it. Pull apart the remaining cheese with your fingers to create 1/2-inch pieces. Set the grated portion aside – it goes on top right before baking.

    Cut a loaf of sourdough to 1-inch cubes and toss in a large bowl. Mix up the custard with the smoked mozzarella bits and lots of eggs. (Better add an extra dozen to the grocery list!) The custard has a lovely buttermilk tang to match and enhance the sourdough flavor.

    You could make this in a single 10-inch cast iron skillet, or even a 13×9 inch casserole dish. But I decided to use these little individual 14 oz. cast iron skillets. (You could also use 14 oz. ramekins.) I had purchased them when my husband wanted individual skillet cookies for his birthday party a few years ago. They were perfect for this savory bread pudding, and the serving size is generous.

    Spoon the bread mixture into the mini skillets, and place them on a large baking sheet so they’re easy to transfer to the oven. They don’t take very long to bake in individual portions. Only 20-ish minutes. If you’re cooking this as one big dish, you’re looking at about 40-45 minutes bake time.

    Each little skillet holds layers of sourdough, pockets of smoked mozzarella, and mild sautéed leek. The buttermilk custard adds richness and another layer of tangy flavor. I can’t wait for you to try it!
    If you’re looking for something sweeter with holiday flair, check out my Panettone Baked French Toast. Which is the most Christmassy bread pudding ever!

    Smoked Mozzarella Bread Puddings

    This rustic, tangy sourdough bread pudding is a meal unto itself. It’s also a lovely side for a dinner party or special occasion dinner. This dish can be cooked as one large bread pudding in a 10-inch cast iron skillet or a 13×9 inch baking dish. Increase the bake time to 40-45 minutes, or until well set in the center. See the recipe notes for variations with other ingredients.

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    Prep Time 35 minsCook Time 20 minsTotal Time 55 mins

    Course BreadCuisine American

    Servings 6

    Equipment14 oz. mini cast iron skillets (6)
    Ingredients US CustomaryMetric 2 cups chopped leek about 1/2 of a large leek2 tablespoons salted butter16 oz. loaf sourdough bread8 oz. block smoked mozzarella cheese2 1/2 cups buttermilk5 egg yolks2 whole eggs1 cup heavy cream1/2 teaspoon salt1/2 teaspoon pepperOlive oil for greasing cast iron skilletsChopped parsley for garnish optional
    Instructions Sauté sliced leek in butter in a skillet over medium heat until tender and slightly translucent. Set aside to cool, 10 minutes.Cube the sourdough loaf and place it in an extra-large mixing bowl. Set aside.Grate half of the mozzarella cheese; cover and set aside.Pull the remaining cheese apart with your fingers to 1/2-inch pieces (or cube the cheese with a sharp knife).In a separate large mixing bowl, whisk together the buttermilk, egg yolks, whole eggs, and heavy cream. Stir in the cooled leeks, 1/2 inch cheese pieces, salt, and pepper. Pour the mixture over the cubed bread and stir well until all the bread cubes are coated. Cover and let stand 20 minutes.Preheat the oven to 375°F.Brush mini cast iron skillets with olive oil. Spoon the bread pudding evenly into each skillet. Sprinkle each skillet with the reserved grated mozzarella cheese. Bake for 20-25 minutes or until a knife inserted near the centers of the puddings comes out clean, or with a little stretchy cheese attached.Broil 2-3 minutes to brown the tops. Let cool slightly before serving. Garnish with chopped parsley, if using.
    NotesWhat to expect:
    This rustic bread pudding is deliciously rich and tangy with buttermilk custard and sourdough bread. It’s hearty enough to be a meal on its own, but it’s excellent as a side for roasts, fish. It feels special served in individual cast iron skillets at special occasion dinners. See blog posts for links to the skillets.
    Bake as one big dish of bread pudding.
    Coat a 10 inch cast iron skillet with olive oil, or spray a 13×9 casserole dish with cooking spray. Place all of the prepared bread pudding mixture into the dish and bake for 40-45 minutes, or until the center is well set. Broil for 2 minutes to brown the top.
    Add this!
    Sauté one cup of fresh wild mushrooms with the leeks. This adds another layer of autumn flavor.
    Add chopped sundried tomatoes for another variation. Top each bread pudding with torn fresh basil.

    Keyword buttermilk, heavy cream, leeks, smoked mozzarella cheese

    You may also enjoy: LEGGI TUTTO

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    Sweet Potato Muffins

    These soft  -packed  are complemented by a crunchy oat and walnut streusel while the  heat of cinnamon and nutmeg add a cozy level of spice. From November/December 2021 issue.  2½ cups (313 grams) all-purpose flour 2 teaspoons (10 grams) baking powder 1 teaspoon (2.25 grams) kosher salt, divided ½ teaspoon (1 gram) ground nutmeg ¾ cup (150 grams) […] LEGGI TUTTO

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    Parmesan-Herb Buttermilk Bread

    The classic flavors of ranch dressing— , , onion, and garlic—come together in this delicious  quick . Serve slices warm with butter, or top with your favorite fillings for an open-faced sandwich. 2½ cups (313 grams) all-purpose flour 1 tablespoon (12 grams) granulated sugar 1½ teaspoons (7.5 grams) baking powder 1 teaspoon (3 grams) kosher salt 1 teaspoon (3 […] LEGGI TUTTO

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    Easy Homemade French Bread

    Learn how to make bakery-style French Bread from the comfort of your home! This soft homemade bread is SO easy and can be used in so many meals, appetizers, and snacks!
    Love making bread? Try My Homemade Brioche too! It’s SO good!

    The Best French Bread
    When it comes to baking bread, you don’t have to be an experienced baker! Of course I most often make a quick bread, like my famous banana bread, but, recently I decided to switch it up with some Homemade French Bread, and boy am I glad that I did!
    These fresh loaves of chewy French bread are completely addicting. I know the sugar content of the recipe is generally a little higher when I make statements like that, but it holds true here too. The crust/exterior of this homemade baguette is the perfect level of crispy, and the inside is pillowy-soft. Words cannot describe, my friends.
    Making your own French bread sounds like a lot of work, but it’s actually super easy. (And here I’ve been going to the store weekend after weekend!) So, if you’re a first-time bread-maker, no worries. The process is really simple and totally within your grasp!

    What Makes This Recipe Work
    Simplicity is the key to success here. Keeping it simple means less work for you, and more time to do whatever else you need to get done today! This French bread is made with only 6 ingredients, and you can have the bread in and out of the oven and cooling on the counter within a couple of hours. What’s more, you probably already have everything you need for homemade French bread in your pantry, which is always a plus.
    What You’ll Need
    Alright, let’s talk real quick about those 6 ingredients! Here’s what you’re going to need to round up:
    Warm Water: Make sure that the temperature is somewhere between 110°F – 120°F.Sugar: Just regular-old granulated sugar is perfect for this recipe.Yeast: Active dry yeast will help your loaves of bread rise up nice and tall. You can also use Instant Yeast (Rapid Rise Yeast) which will only require one rise, not two!Flour: You can use any kind of bread flour that you like for this French bread. You will use about 6 cups flour in this recipe.Salt: I like to use kosher salt in my bread. One tablespoon of salt might seem like a lot, but it’s really the only flavor addition to the bread and without it it’d be very bland.Canola Oil: You can also use olive oil or vegetable oil as a substitution if needed.
    Do You Have To Use Bread Flour?
    The recipe will work with all purpose flour, but you won’t get that chewy bread texture unless you use bread flour. Bread flour has a higher protein content (usually 11% – 13%). The protein in the flour is what produces lots of gluten, which is what gives you that chewy bread texture. Bread flour can be found in white and whole wheat varieties.
    How to Make French Bread
    Like I mentioned above, making your own French bread is no sweat. And you don’t even need a bread maker to do it! The process breaks down into four basic parts: forming the dough, letting it rise, shaping it into loaves, and baking. Here’s the more detailed description:
    Dissolve the Yeast: Add the water, sugar, and yeast to the bowl of your stand mixer fitted with the dough hook attachment (or mixing bowl if doing by hand). Allow the yeast to dissolve and become foamy, approximately 5 minutes.

    Form the Dough: Add in the flour, salt, and oil. Turn the mixer to low and mix for 30 seconds to combine the ingredients. Turn the mixer up to medium speed and mix for 8-10 minutes total, until the dough becomes smooth and elastic.
    Let the Dough Rise: Place the dough into a lightly greased bowl and cover with a towel. Place the bowl in a draft-free, warm place to rise for 1-2 hours, or doubled in size. My oven has a “proof” setting that works amazingly well for yeast bread recipes. Alternately you can allow the dough to rise slowly overnight in the refrigerator.

    Form the Loaves: Once the dough has risen, sprinkle some flour onto a clean counter and place the dough onto the lightly floured surface. Divide the bread dough in half and roll into a 12-inch long log. No rolling pin needed! You could certainly make more smaller loaves. Just note the bake time will be decreased. Place the dough into a greased or parchment paper lined baking sheet (or a french bread pan). Cover with a towel and allow to rise in a warm, draft-free place for an additional 30 minutes, or until doubled in size.

    Preheat the Oven to 375°F: Then, when the dough has risen, use a sharp knife to cut slits into the top of the dough.
    Bake: Bake for 20-25 minutes until the bread is golden brown.
    Getting That Golden Crust
    The best part of French bread? The crispy golden-brown crust of course! A really easy way to ensure that you get a perfectly golden crust on your bread is to use some egg wash. Before you put your bread in the oven, whip together an egg and some water and lightly brush this mixture on top of the loaves. Then bake, and prepare to be excited.
    Tips for Success
    I’ve got a couple more tips to share with you before you get started, if you don’t mind. Here are a couple of other important French-bread-making tricks:
    Can I Make This Bread Ahead? Yes! In fact, I like to make this bread ahead and reheat it right before serving. To do this, preheat the oven to 375° and bake for 5-7 minutes to lightly toast the outside. This gives the bread a crusty exterior with a soft, warm center.How to Know When the Bread is Done: The exterior should be a golden-brown as mentioned above, but also, when the crust is tapped it should sound hollow.Do I Need a Stand Mixer? No, you can stir and mix the dough together by hand. It’ll take a while longer, but you’ll get a good workout in! Stir the ingredients together with a wooden spoon and then knead on a floured surface with your hands.Where Should I Let the Dough Rise? In front of a window is a good place, as is near the preheating stove. Can I Mix in Some Whole Wheat Flour? Sure. I don’t recommend completely substituting the bread flour with whole wheat flour, but an even mix of the two should turn out well.

    Ways to Use Your Bread
    You can use/serve French bread in so many ways! These are some of my favorite ideas:
    Make French Bread Pizza: And add your own toppings! This dinner is always a hit with the kiddos. Serve with Soup: Butter up a slice of toasted French bread and dunk it in your favorite soup. Make Garlic Bread: Or homemade cheesy breadsticks… it’s up to you!For Sandwiches: This is probably the number one way we consumer French bread in my house. For Toast: Pile on the honey, butter, and/or jelly and jam!Make Croutons: All you need are a few seasonings and some olive oil and you’re good to go!

    How to Store French Bread
    I usually store this French bread in a tightly-sealed Ziploc bag for a couple of days at room temperature. You could also wrap it in plastic wrap instead, if you like.
    Can I Freeze This?
    Yes! Store your French bread in the freezer in an airtight container (or a few tight layers of plastic wrap). It should keep for about 3 months this way.
    Here Are Some More Easy Bread Recipes:


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    Easy Homemade French Bread

    Learn how to make bakery-style French Bread from the comfort of your home! This soft homemade bread is SO easy and can be used in so many meals, appetizers, and snacks!


    2 1/2 cups warm water (110°F – 120°F)
    2 tablespoons granulated sugar
    2 tablespoons active dry yeast
    6 cups bread flour
    1 tablespoon kosher salt
    2 tablespoons canola oil


    Add the water, sugar, and yeast to the bowl of your stand mixer fitted with the dough hook. Allow the yeast to dissolve and become foamy, approximately 5 minutes.
    Add in the flour, salt, and oil. Turn the mixer to low to mix for 30 seconds to combine the ingredients. Turn the mixer up to medium speed and mix for 8 – 10 minutes total, until the dough becomes smooth and elastic.
    Place the dough into a lightly greased bowl and cover with a towel. Place the bowl in a warm, draft-free place to rise for 1 – 2 hours, or doubled in size.
    Once the dough has risen, place it onto a lightly floured surface. Divide the dough in half and roll into a 12- inch long log. Place the dough into a greased or parchment lined baking sheet (or a french bread pan). Cover with a towel and allow to rise in a warm, draft-free place for an additional 30 minutes, or until doubled in size.
    Preheat the oven to 375°F.
    When the dough has risen use a sharp knife to cut slits into the top of the dough.
    Bake for 20 – 25 minutes until golden brown and when the crust is tapped it sounds hollow.


    Can I Make This Bread Ahead? Yes! In fact, I like to make this bread ahead and reheat it right before serving. To do this, preheat the oven to 375° and bake for 5-7 minutes to lightly toast the outside. This gives the bread a crusty exterior with a soft, warm center.
    How to Know When the Bread is Done: The exterior should be a golden-brown as mentioned above, but also, when the crust is tapped it should sound hollow.
    Do I Need a Stand Mixer? No, you can mix the dough together by hand. It’ll take a while longer, but you’ll get a good workout in!
    Where Should I Let the Dough Rise? In front of a window is a good place, as is near the preheating stove.
    Can I Mix in Some Whole Wheat Flour? Sure. I don’t recommend completely substituting the bread flour with whole wheat flour, but an even mix of the two should turn out well.
    Storage: I usually store this French bread in a tightly-sealed Ziploc bag for a couple of days at room temperature. 

    Keywords:: french baguette, how to make french bread, homemade baguette

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    Pumpkin Spice Bread Pudding with Maple Toffee Sauce

    Celebrate the arrival of fall with this seasonal take on everyone’s favorite comfort food. Pumpkin Spice Bread Pudding is light and custardy while Maple Toffee Sauce sweetens it with butter and brown sugar notes.

    Fall doesn’t officially begin until next week, but it’s already arrived in my kitchen. Recently I’ve been seeking out the coziest, most delicious fall comfort foods that will fit all occasions. This Pumpkin Spice Bread Pudding is a perfect example. It’s simple and causal enough for a weekday bake, but also totally holiday dinner-worthy. The Maple Toffee Sauce really makes it special.

    Start this recipe with a loaf of soft brioche. Cube it up or tear it into bite-size pieces.

    Whisk together the custard ingredients and add a whole can of pumpkin puree to the bowl. When buying canned pumpkin, read he label carefully to make sure you’re buying pumpkin puree and not pumpkin pie filling – been there!

    Stir in the brioche and toss to coat. Brioche is soft and cottony, and will do a good job of soaking up all that delicious pumpkin spiced custard.

    Pour it all in a 2 quart shallow baking dish and cover with plastic wrap. Refrigerate for about an hour.
    You could also use French bread in this recipe, but it has a denser texture. So, if you use it instead of brioche, plan on letting it soak for at least four hours or overnight.

    The toffee sauce is so easy to make. Use English brickle toffee bits, which can be found next to the chocolate chips in most US grocery stores. You’ll stir them together with butter and maple syrup until melted, then whisk in evaporated milk. The sauce adds some sweetness and buttery toffee flavor to this pudding.

    You just can’t get any cozier than this, friends! It’s a lovely dessert, but I’ll admit to having this for breakfast a few mornings in a row. It’s a decadent way to start the day, and could be a nice breakfast offering if you’re having overnight guests for Thanksgiving this year.

    Bread pudding is often my go-to dessert for family gatherings and holiday dinners (like this one, which is over-the-top in the best way possible!). And who doesn’t love something you can make ahead?
    Pumpkin Spice Bread Pudding with Maple Toffee Sauce will be in heavy rotation at my house this season. I hope you’ll love it as much as we do!

    Pumpkin Spice Bread Pudding with Maple Toffee Sauce

    Heather Baird

    Bread pudding gets a fall twist with pumpkin puree and spices. It’s simple to assemble and casual enough for a weekday treat, but also fitting for a holiday dinner. Serve it warm with scoops of ice cream for an extra-indulgent treat.

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    Prep Time 10 minsCook Time 35 mins1 hour chill time 1 hrTotal Time 1 hr 45 mins

    Course DessertCuisine American

    Servings 8

    Equipment2 quart shallow baking dish
    Ingredients US CustomaryMetric Pumpkin bread pudding1 1/2 cups half and half1/2 cup evaporated milk3 eggs1/2 cup packed brown sugar1/2 cup granulated sugar1 1/2 teaspoons pumpkin pie spice1 1/2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg2 teaspoons vanilla extract15 oz. can of pumpkin puree14 oz. loaf brioche bread cubed1/2 cup golden raisins optionalMaple toffee sauce
    Instructions Pumpkin bread puddingGrease a 2-quart shallow baking dish with cooking spray.Combine the half and half, milk, eggs, sugars, spices, and vanilla in an extra-large bowl and whisk to combine. Whisk in the pumpkin puree. Add cubed brioche, and toss to coat them in the mixture. Stir in the raisins, if using. Pour mixture into prepared baking dish. Cover and chill for at least one hour before baking.Preheat oven to 350 F.Remove bread pudding from refrigerator, and bake uncovered 35-40 minutes, or until set in the center. Test with a knife inserted in the center of the pudding. It will come out clean when done. Place the pan on a wire rack and let cool slightly, about 15-20 minutes before serving.Maple toffee sauceWhile the bread pudding cools, prepare the sauce. Combine the butter, maple syrup and toffee over medium high heat. Cook until the toffee begins to melt, then gradually whisk in the evaporated milk. Cook while whisking until the mixture is consistent. There will be a few bits of almonds from the brickle floating in the syrup, so expect this. Transfer to a small serving pitcher and let cool.Serve the bread pudding warm with a generous drizzle of warm maple toffee sauce.
    NotesBits O’ Brickle is a baking ingredient that can usually be found in grocery stores in the baking aisle beside the chocolate chips. Or order it online.
    French bread can be used in place of the brioche. It will need more time to soak up the custard due to its firmer texture, so plan on refrigerating it for 4 hours, or overnight before baking.

    Keyword bits o’brickle, brioche, pumpkin puree, pumpkin spice, toffee sauce

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