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Banana bread is always a crowd-pleaser, but this caramelized version is one of our crowning achievements. Think of this as a breakfast bread version of Bananas Foster. Topped with golden Caramelized Banana halves and offering a hint of cinnamon flavor, this loaf is all about taking the banana to the nth power of sweetness. Thanks […] LEGGI TUTTO
This sandwich bread is soft, sturdy, and perfect for your favorite fillings. With a light, airy texture, it holds up beautifully to spreads, meats, and veggies. Whether you’re making a classic PB&J or a hearty deli sandwich, this bread will become your go-to. It slices easily, stays fresh for days, and brings the comforting feel […] LEGGI TUTTO
Soft, gooey, and spiced just right, you’d never know this breakfast classic is made without gluten. A brown sugar and cinnamon filling delivers familiar flavor, and because gluten-free bread takes longer to bake and has to reach a higher internal temperature than bread with gluten, a drizzle of heavy cream before baking keeps the rolls […] LEGGI TUTTO
Mix wet ingredients: In the bowl of a stand mixer, whisk together warm water, olive oil, and vinegar by hand. Fit mixer with the paddle attachment.Add dry ingredients: In a separate bowl, whisk together flour, salt, yeast, and sugar. With mixer on low speed, gradually add dry ingredients to wet mixture. Beat until combined, about 1 minute. Increase speed to medium and beat for 5 minutes, stopping to scrape paddle and bowl. Dough will be very soft but should hold together.Rest dough: Cover dough and let stand for 20 minutes.Shape rolls: Spray a rimmed baking sheet with cooking spray. Heavily dust a work surface with flour. Turn dough out, flour top, and gently pat into a 9×6-inch rectangle. Cut into 6 (3-inch) squares. Place on prepared pan. Cover and let rise in a warm, draft-free spot (75°F/24°C) until puffed, about 30 minutes.Preheat oven: Position rack in top third of oven and preheat to 500°F (260°C).Bake: Bake until lightly browned and the center registers at least 210°F (99°C), 20–25 minutes. Let cool on pan for 10 minutes, then transfer to a wire rack to cool completely. Serve with herbed olive oil if desired. LEGGI TUTTO
Achieve professional-quality breads at home with the new Ooni Halo Pro Spiral Mixer. Its unique dual function of mixing and kneading efficiently creates a strong gluten network within dough, enabling these savory dinner rolls to bake up full and high on the outside with a soft, fluffy crumb on the inside.
Sour Cream-and-Chive Clover Rolls
Rolls3¼ to 3½ cups (406 to 438 grams) all-purpose flour, divided3 tablespoons (36 grams) granulated sugar1 tablespoon (9 grams) kosher salt2¼ teaspoons (7 grams) instant yeast1 teaspoon (2 grams) ground black pepper½ cup (120 grams) plus 1 tablespoon (15 grams) water, divided½ cup (120 grams) sour cream¼ cup (57 grams) unsalted butter, cubed2 large eggs (100 grams), room temperature and divided3 tablespoons (9 grams) finely chopped fresh chivesGarlic-Chive Butter (recipe follows)Garlic-Chive Butter1 cup (227 grams) unsalted butter, room temperature2 tablespoons (6 grams) finely chopped fresh chives2 cloves garlic (6 grams), grated1 teaspoon (3 grams) kosher salt½ teaspoon (1 gram) ground black pepper
RollsIn the bowl of the Ooni Halo Pro Spiral Mixer, whisk together 1½ cups (188 grams) flour, sugar, salt, yeast, and pepper by hand until combined. Attach dough hook and breaker bar.In a medium saucepan, heat ½ cup (120 grams) water, sour cream, and butter over medium-low heat, stirring frequently, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add sour cream mixture and 1 egg (50 grams) to flour mixture; beat at medium-low speed, 30%, until combined, 1 to 2 minutes, stopping to scrape sides of bowl. With mixer on medium-low speed, 30%, gradually add 1¾ cups (219 grams) flour and chives, beating just until combined and stopping to scrape sides of bowl. Slowly increase mixer speed to medium, 50%. Beat until a soft, elastic dough forms, 6 to 10 minutes. Dough will pull away from sides of bowl and gather around the dough hook, and a small piece of dough will stretch until thin and translucent without tearing. Add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.Lightly 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, 30 to 45 minutes.Spray a 12-cup muffin pan with cooking spray.Turn out dough onto a clean surface, and divide into 36 portions (about 21 grams each). Shape each portion into a ball; place 3 dough balls in each prepared muffin cup. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.Preheat oven to 375°F (190°C).In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water; brush onto dough.Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 10 to 12 minutes. Brush Garlic-Chive Butter onto hot rolls; serve warm with remaining butter.Garlic-Chive Butter LEGGI TUTTO
Photography, recipe development, and styling by Edd Kimber Small-Batch Pretzel Buns To make the baked baking soda: Line a baking sheet with foil and weigh this, noting the number. Add the weight of the foil-lined pan to the weight of the baking soda, and note that number. Spread the baking soda out into an even […] LEGGI TUTTO
Topped with a crunchy streusel, these muffins aren’t just a great on-the-go breakfast; they’re an indulgent snack, a fruity dessert, or a simply elegant brunch bread. A combination of melted butter and oil create a moist crumb, creamy ricotta cheese adds richness, and sweet strawberries provide a burst of fresh flavor to every bite. Strawberry-Ricotta […] LEGGI TUTTO
#image_title Rooted in a beautiful history and unmistakable flavor and texture, the Kulich, also known as “Paska,” is a Russian classic bread of the highest order. Customarily used to break the fast in Russian Orthodox Easter traditions, this Easter bread has taken on a number of forms as wide and far-ranging as the Motherland itself. The […] LEGGI TUTTO
