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    • in Recipes

      Chai Streusel Babka

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      Perfumed with warm chai spice, this crunchy and aromatic babka is a twist-pardon the pun-on the more common cinnamon babka, bringing all the comfort of your favorite tea latte to the enriched babka formula. You’ll welcome this spicy changeup. Find more delicious babka recipes in our September/October 2020 issue!

      Chai Streusel Babka

      2½ cups (313 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
      3 tablespoons (36 grams) granulated sugar
      1½ teaspoons (4.5 grams) instant yeast
      1¼ teaspoons (3.75 grams) kosher salt
      ¼ cup (60 grams) plus 1 tablespoon (15 grams) water, divided
      ¼ cup (57 grams) unsalted butter
      ¼ cup (60 grams) whole milk
      ½ teaspoon (2 grams) vanilla extract
      2 large eggs (100 grams), room temperature and divided
      Chai Filling (recipe follows)
      Chai Streusel (recipe follows)

      In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, sugar, yeast, and salt by hand.
      In a small saucepan, heat ¼ cup (60 grams) water, butter, milk, and vanilla over medium-low heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm butter mixture to flour mixture. Using the paddle attachment, beat at medium-low speed until combined. Add 1 egg (50 grams), and beat until combined. With mixer on low speed, gradually add 1½ cups (188 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, 5 to 7 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining 2 tablespoons (16 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a very 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, 30 to 45 minutes.
      Turn out dough onto a very lightly floured surface, and gently press into an 8×6-inch rectangle. Loosely wrap with plastic wrap. Refrigerate for at least 1 hour or up to overnight.
      Spray an 8½×4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
      On a lightly floured surface, roll dough into a 13×10-inch rectangle (about ¼ inch thick). Using a small offset spatula, spread Chai Filling on dough, leaving a ½-inch border on both short sides and one long side. Starting with opposite long side, roll up dough, jelly roll style, and pinch seam to seal. Gently lift log at each end, and stretch to 14 inches long. Place seam side down, making sure seam is off to one side instead of in center. Using a sharp serrated knife, cut in half lengthwise. Turn halves cut side up, and place in an “X.” Twist top half of “X” two times; pinch ends, and tuck under. Repeat with bottom half of “X.” Using your hands, place in prepared pan, making sure to keep cut sides up and ends tucked. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes to 1 hour. (See Note.) Test dough for fermentation using the finger dent test. (See PRO TIP.)
      Preheat oven to 350°F (180°C).
      In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Using a pastry brush, brush egg wash on top of dough. Sprinkle with half of Chai Streusel.
      Bake for 20 minutes. Top with remaining Chai Streusel, and bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes more, covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.

      Final rise time will depend on how long the dough is chilled. The longer the dough is chilled, the longer it will take to rise.PRO TIP: Once you think your dough has proofed, conduct the finger dent test. Gently press your finger about ½ inch into the surface. You should be able to watch the dough spring back slightly but still show an indentation. If the dent disappears, the dough is underproofed and needs more time. If the indentation stays completely, it has overproofed, but don’t panic. Immediately pop it into the oven; the babka will still be great.

      3.5.3251

      Chai Filling

      3 tablespoons (42 grams) unsalted butter, room temperature
      ⅓ cup (73 grams) firmly packed dark brown sugar
      2 teaspoons (4 grams) Chai Spice Mix (recipe on page 25)
      ¼ teaspoon kosher salt

      In a medium bowl, combine all ingredients. Using a silicone spatula, press and stir together until well combined.

      3.5.3251

      Chai Streusel

      5 tablespoons (40 grams) all-purpose flour
      4 teaspoons (16 grams) granulated sugar
      ¼ teaspoon kosher salt
      ¼ teaspoon Chai Spice Mix (recipe on page 25)
      1½ tablespoons (21 grams) cold unsalted butter, cubed

      In a medium bowl, stir together flour, sugar, salt, and Chai Spice Mix. Using your fingers, cut in cold butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached. Refrigerate until ready to use.

      3.5.3251

       

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    • in Recipes

      Banana Streusel Bread

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      Why yes, banana bread will Bundt! Thanks to Nordic Ware’s Anniversary Bundt Pan, our banana bread is an inverted Bundt beauty with plenty of crunchy cinnamon streusel topping that proves more addictive with each serving. You can find more Anniversary Bundt recipes our new September/October 2020 issue!

      Banana Streusel Bread

      3½ cups (438 grams) plus 4 tablespoons (32 grams) all-purpose flour, divided
      1½ cups (330 grams) plus 2 tablespoons (28 grams) firmly packed light brown sugar, divided
      1⅓ cups (267 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
      1¾ teaspoons (3.5 grams) ground cinnamon, divided
      4 teaspoons (20 grams) unsalted butter, cubed
      2 cups (476 grams) mashed ripe banana
      1 cup (214 grams) vegetable oil
      4 large eggs (200 grams), room temperature
      ⅔ cup (160 grams) sour cream, room temperature
      1 tablespoon (13 grams) vanilla extract*
      2 teaspoons (10 grams) baking powder
      1¼ teaspoons (6.25 grams) baking soda
      1¼ teaspoons (3.75 grams) kosher salt
      ½ teaspoon (1 gram) ground cloves
      ¼ teaspoon ground nutmeg

      Preheat oven to 350°F (180°C).
      In a medium bowl, stir together 4 tablespoons (32 grams) flour, 2 tablespoons (28 grams) brown sugar, 2 tablespoons (24 grams) granulated sugar, and ¾ teaspoon (1.5 grams) cinnamon. Add butter; using your fingers or 2 forks, work butter into flour mixture until mixture resembles coarse crumbs or slightly wet sand. Set streusel aside.
      In the bowl of a stand mixer fitted with the paddle attachment, beat banana, oil, eggs, sour cream, vanilla, remaining 1½ cups (330 grams) brown sugar, and remaining 1⅓ cups (267 grams) granulated sugar at medium-low speed until well combined, about 2 minutes, stopping to scrape sides of bowl.
      In a medium bowl, whisk together baking powder, baking soda, salt, cloves, nutmeg, remaining 3½ cups (438 grams) flour, and remaining 1 teaspoon (2 grams) cinnamon. With mixer on low speed, gradually add flour mixture to banana mixture, beating until combined and stopping to scrape sides of bowl.
      Spray a 15-cup Nordic Ware Anniversary Bundt Pan with baking spray with flour. Pour batter into prepared pan. Tap pan on counter a few times to evenly spread batter and release any air bubbles.
      Bake for 20 minutes. Sprinkle with streusel, and bake until golden brown and a wooden pick inserted near center comes out clean, 50 to 55 minutes, rotating pan halfway through baking and loosely covering with foil to prevent excess browning, if necessary. Let cool in pan on a wire rack for 20 minutes.
      Using a small offset spatula, loosen cake from center of pan. Slowly invert bread onto a wire rack placed over a rimmed baking sheet. (Some streusel will fall off.) Using a large, flat plate or a cake lifter, turn bread streusel side up, and place on wire rack; let cool completely.

      3.5.3251

       

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    • in Recipes

      Garlic-Herb Monkey Bread

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      Looking for something savory to add to your brunch spread? Or maybe a little something extra to accompany dinner? Our garlic- and herb-packed pull-apart bread is made in Nordic Ware’s Anniversary Bundt Pan, which makes it the perfect centerpiece to any table! You can find more Anniversary Bundt recipes our new September/October 2020 issue!

      Garlic-Herb Monkey Bread

      3¼ to 3½ cups (406 to 438 grams) all-purpose flour, divided
      ¼ cup (50 grams) granulated sugar
      2½ teaspoons (7.5 grams) kosher salt, divided
      1 (0.25-ounce) package (7 grams) instant yeast*
      ¼ teaspoon ground nutmeg
      1 cup (240 grams) whole milk
      ½ cup (113 grams) unsalted butter, softened
      1 large egg (50 grams)
      ½ cup (113 grams) unsalted butter, melted
      1½ tablespoons (7 grams) finely chopped fresh chives
      1½ tablespoons (6 grams) finely chopped fresh tarragon
      1½ tablespoons (6 grams) finely chopped fresh parsley
      1 teaspoon (2 grams) garlic powder
      ¼ teaspoon crushed red pepper
      Grated Parmesan cheese, for sprinkling

      In the bowl of a stand mixer fitted with the paddle attachment, combine 1¼ cups (156 grams) flour, sugar, 2¼ teaspoons (6.75 grams) salt, yeast, and nutmeg; beat at low speed until combined.
      In a medium saucepan, cook milk and softened 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 speed for 2 minutes, stopping to scrape sides of bowl. Add egg; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating until combined.
      Switch to the dough hook attachment. Beat at medium-low speed until a soft, somewhat tacky 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.)
      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, 40 minutes to 1 hour.
      In a small bowl, stir together melted butter, chives, tarragon, parsley, garlic powder, red pepper, and remaining ¼ teaspoon salt.
      Preheat oven to 350°F (180°C).
      Punch down dough; let stand for 5 minutes. On a clean surface, divide dough into 36 portions (about 24 grams each); gently shape each portion into a ball, pinching closed any seams if needed. (Keep dough portions covered with a sheet of plastic wrap while working.)
      Spray a 15-cup Nordic Ware Anniversary Bundt Pan with baking spray with flour.
      Dip dough balls in butter mixture, turning until well coated; arrange evenly in prepared pan, pressing dough balls gently into each other and grooves of pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and dough holds an indentation when pressed, 25 to 35 minutes. Reserve remaining butter mixture.
      Bake until golden brown and an instant-read thermometer inserted near center registers at least 190°F (88°C), 25 to 30 minutes. Let cool in pan for 5 minutes; invert onto a serving plate.
      Reheat reserved butter mixture, if necessary; brush all over warm bread. Sprinkle with Parmesan; serve immediately.

      Test the dough for proper gluten development using the windowpane test. 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.

      3.5.3251 LEGGI TUTTO

    • in Recipes

      Angel Biscuits

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      A cross between a buttermilk biscuit and a Parker House roll, these Angel Biscuits will impress any and all at the dinner table. With its pillowy softness and golden buttery top, take one bite and you’ll never question its name again.

      Angel Bisbuits

      ¼ cup (57 grams) all-vegetable shortening
      ¼ cup (57 grams) cold unsalted butter
      2 tablespoons (28 grams) warm water (105°F/40°C to 110°F/43°C)
      1 teaspoon (3 grams) active dry yeast
      2 tablespoons (24 grams) granulated sugar
      1½ cups (188 grams) all-purpose flour
      1¼ cups (156 grams) cake flour
      2 teaspoons (6 grams) kosher salt
      ½ teaspoon (2.5 grams) baking powder
      ¼ teaspoon (1.25 grams) baking soda
      1 cup (240 grams) whole buttermilk
      2 tablespoons (28 grams) salted butter, melted

      Line a baking sheet with parchment paper.
      Using a bench scraper, cut shortening and cold unsalted butter into cubes, and freeze until ready to use.
      In a small bowl, stir together 2 tablespoons (30 grams) warm water and yeast until yeast is dissolved. Stir in sugar, and let stand until mixture is foamy, about 5 minutes.
      In a medium bowl, whisk together flours, salt, baking powder, and baking soda. Place three-fourths of flour mixture in the work bowl of a food processor; add cold shortening and cold butter, and pulse until mixture is crumbly with some pea-size pieces of butter remaining. Return mixture to large bowl, and stir to combine with remaining flour mixture. (Alternatively, cut cold shortening and cold butter into flour mixture using a pastry blender.) Add yeast mixture and buttermilk, stirring just until dry ingredients are moistened. Cover and refrigerate for 1 hour.
      Turn out dough onto a lightly floured surface, and knead 4 or 5 times. Pat dough to ¾-inch thickness. Using a 2½-inch round cutter, cut dough, re-patting scraps only once. Place on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 1 hour.
      Preheat oven to 375°F (190°C).
      Brush biscuits with melted, salted butter, and bake until golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes. Serve warm.

      3.5.3251

       

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      Tomato Irish Soda Bread Dinner Rolls with Fried Shallot Butter

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      Recipe development by Kylie Mazon-Chambers
      Kylie Mazon-Chambers of the blog Cooking with Cocktail Rings came up with these delicious Irish soda bread dinner rolls after our trip to Ireland earlier this year. They’re studded with chopped sun-dried tomato pieces and just enough ground red pepper for a bit of a kick and, finally, topped with Irish Cheddar. Fine more Irish recipes in our July/August 2020 issue!
      Follow Kylie: cookingwithcocktailrings.com | @cookingwithcocktailrings

      Tomato Irish Soda Bread Dinner Rolls with Fried Shallot Butter

      3½ cups (438 grams) all-purpose flour
      1 teaspoon (5 grams) baking soda
      1 teaspoon (3 grams) kosher salt
      1 teaspoon (2 grams) paprika
      ½ teaspoon ground red pepper
      1½ cups (360 grams) whole buttermilk
      ¼ cup (40 grams) diced oil-packed sun-dried tomatoes
      ½ cup (52 grams) shredded sharp Irish Cheddar cheese
      Vegetable oil, for frying
      2 medium shallots (75 grams), thinly sliced
      10 tablespoons (140 grams) unsalted butter, softened
      1 teaspoon (3 grams) flaked sea salt

      Preheat oven to 400°F (200°C).
      In a large bowl, whisk together flour, baking soda, kosher salt, paprika, and red pepper until combined. Make a well in center.
      In a medium bowl, stir together buttermilk and tomatoes. Add buttermilk mixture to flour mixture. Using one hand like a claw, slowly fold flour mixture from sides of bowl into buttermilk mixture until dough is soft but not too wet.
      Line a baking sheet with parchment paper.
      Turn out dough onto a lightly floured surface, and shape into an 8-inch square (1-inch thickness). Sprinkle with cheese. Using a sharp knife, cut into 9 squares, and place 1 inch apart on prepared baking sheet.
      Bake until golden brown, about 18 minutes. Remove from pan, and let cool on a wire rack.
      In a 10-inch cast-iron skillet, pour oil to a depth of ½ inch, and heat over medium heat until an instant-read thermometer registers 350°F (180°C).
      Fry shallots, in batches if necessary, stirring frequently, until deep golden brown and crispy, 8 to 10 minutes, adjusting heat as needed. Remove shallots using tongs, and let drain on a paper towel-lined plate for 5 minutes.
      In the work bowl of a food processor, place shallots, butter, and sea salt; pulse just until combined, and transfer to a small bowl. Serve at room temperature with warm rolls.

      If you don’t have crème fraîche, the same amount of mascarpone cheese or sour cream can be substituted. Coffee liqueur, such as Kahlúa, can be substituted for whiskey.

      3.5.3251

       

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    • in Recipes

      Herb Scones with Chive Cream and Smoked Salmon

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      These scones are a lovely accompaniment to a cheese board. “I love the scones with strawberry & Champagne jam, salami, Kerrygold Cashel Blue or Kerrygold Aged Cheddar Cheese with Irish Whiskey and a light drizzle of honey!” says blogger Alice Choi of Hip Foodie Mom, who created this recipe after visiting Ireland with us earlier this year. Find more Irish recipes in our July/August 2020 issue!
      Follow Alice: hipfoodiemom.com | @hipfoodiemom1

      Herb Scones with Chive Cream and Smoked Salmon

      3 cups (375 grams) all-purpose flour
      2 tablespoons (30 grams) baking powder
      2 teaspoons (6 grams) kosher salt
      ¾ cup (170 grams) cold unsalted butter, cubed
      6 large eggs (300 grams), divided
      ½ to 1 cup (120 to 240 grams) whole milk
      ½ cup (16 grams) plus 1 to 1½ tablespoons (2 to 3 grams) finely diced fresh chives (see Note), divided
      1 cup (240 grams) all-natural full-fat Greek yogurt
      1 cup (240 grams) sour cream
      2 teaspoons (10 grams) fresh lemon juice
      Smoked salmon, to serve
      Garnish: olive oil, fresh dill

      Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
      In a large bowl, whisk together flour, baking powder, and salt. Using your fingers, rub cold butter into flour mixture until butter is pea-size. Make a well in center.
      In a small bowl, whisk together 4 eggs (200 grams), ½ cup (120 grams) milk, and ½ cup (16 grams) chives; add to flour mixture. Using one hand like a claw, mix together just until combined. Add up to remaining ½ cup (120 grams) milk, 1 tablespoon (15 grams) at a time, if needed. (Dough should be wet and sticky.)
      Turn out dough onto a lightly floured surface. Lightly flour top of dough, and pat to ½-inch thickness. Using a 2½-inch round cutter, cut 14 scones from dough, rerolling scraps as needed. Place 1½ inches apart on prepared pans. (For alternative shaping method, see PRO TIP.)
      In another small bowl, whisk remaining 2 eggs (100 grams). Brush tops of scones with egg wash.
      Bake until golden brown, 14 to 15 minutes. Remove from pan, and let cool completely on wire racks.
      In a medium bowl, whisk together yogurt, sour cream, lemon juice, and remaining 1 to 2 tablespoons (2 to 3 grams) chives. Serve scones with chive cream and salmon. Garnish with oil and dill, if desired. Scones are best served the same day.

      A blend of chives and rosemary work well, too.PRO TIP: For wedge scones, turn out dough onto a lightly floured surface, and divide in half. Lightly flour top of each dough half, and shape each into a 7½-inch disk. Cut each dough disk into 8 wedges. Brush tops of scones with egg wash, and place 1½ inches apart on prepared pans. Bake until golden brown, 14 to 15 minutes.

      3.5.3251

       

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      Brown Soda Bread

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      Like all other Irish soda breads, Irish brown soda bread needs the leavening power of baking soda to help make it rise to the occasion. Yet this take receives an earthy boost from whole wheat flour and a touch of sweetness from molasses while steel-cut oats, a staple of Irish agriculture, bring a bit of textured crunch to the top.

      Brown Soda Bread

      2¼ cups (281 grams) stone-ground whole wheat flour
      1¼ cups (156 grams) all-purpose flour
      1½ teaspoons (4.5 grams) kosher salt
      ¾ teaspoon (3.75 grams) baking soda
      2 cups (480 grams) whole buttermilk
      ¼ cup (85 grams) unsulphured molasses
      1 large egg (50 grams)
      3 tablespoons (33 grams) steel-cut oats

      Preheat oven to 325°F (170°C). Spray an 8½×4½-inch loaf pan with cooking spray.
      In a large bowl, whisk together flours, salt, and baking soda until well combined. Make a well in center.
      In a medium bowl, whisk together buttermilk, molasses, and egg. Add buttermilk mixture to flour mixture. Using one hand like a claw, mix buttermilk mixture into dry ingredients, working from center to outside of bowl, just until combined. Spoon dough into prepared pan, and spread until even. Sprinkle with oats.
      Bake until deep golden brown and an instant-read thermometer inserted in center registers 200°F (93°C), 1 hour to 1 hour and 5 minutes. Let cool in pan for 15 minutes. Remove from pan; wrap in a clean tea towel, and let cool on a wire rack. Best served warm.

      PRO TIP: During the cooling process, we wrap our still-warm bread in a tea towel. Why? To trap the steam around the loaf, keeping the crust soft and chewy.Overmixing leads to tough baked goods. Recipes that are sensitive to overmixing the dough, like muffins, biscuits, and each of our soda breads, require you to make a flour well. This allows you to mix the wet ingredients into the dry ingredients in a uniform manner.Think of your hand as your most prized baking tool for soda bread. Forming it into a claw and working from the center to the outside of the bowl helps combine the wet and dry ingredients with minimal risk of overworking your dough.Brown soda bread has a softer crust than your traditional yeast-leavened or sourdough bread. To add an extra note of chew to the crust, we sprinkled the top with steel-cut oats before baking.

      3.5.3251

       

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      Previous articleIrish Cheddar White Soda Bread LEGGI TUTTO

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      Irish Cheddar White Soda Bread

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      The grand symbol of Ireland’s baking, Irish soda bread is defined not by the baking soda but by the soft white wheat that grows in Ireland. Low in gluten and protein, the soft Irish wheat receives a boost from baking soda, invented in the 1800s and an immediate game changer for Irish baking. Slashed with a cross and pricked to release heat—or fairies?—our traditional soda bread is enhanced with strong Irish Cheddar, fresh dill, and ground black pepper.

      Irish Cheddar White Soda Bread

      3⅔ cups (458 grams) all-purpose flour
      1½ teaspoons (4.5 grams) kosher salt
      ½ teaspoon (2.5 grams) baking soda
      1 cup (113 grams) course grated Irish aged white Cheddar cheese, divided
      1 tablespoon (2 grams) chopped fresh dill
      ½ teaspoon (1 gram) ground black pepper
      2 cups (480 grams) whole buttermilk

      Preheat oven to 450°F (230°C).
      In a large bowl, whisk together flour, salt, and baking soda until well combined. Stir in ⅔ cup (75 grams) cheese, dill, and pepper. Make a well in center, and add buttermilk. Using your hand like a claw, mix buttermilk into dry ingredients, working from center to outside of bowl, just until combined and a ball of dough forms. (Dough should be sticky and slightly clumpy.)
      Turn out dough onto a lightly floured surface. Using floured hands, gently shape into a round. Turn dough over, and tuck and rotate dough until edges are rounded and even. Transfer to a sheet of parchment paper, and pat into a 1½-inch-thick disk. Using a knife dipped in flour, cut a 1-inch-deep “X” across top of dough. Using tip of knife, prick a hole into each of the four sections of dough. Sprinkle remaining ⅓ cup (38 grams) cheese on top. Transfer on parchment paper to a baking sheet.
      Bake for 15 minutes. Reduce oven temperature to 400°F (200°C), and bake until golden brown and an instant-read thermometer inserted in a section of bread registers 200°F (93°C), 15 to 20 minutes more. (If you tap bottom of loaf, it should sound hollow.) Remove from pan, and place on a wire rack. Let cool enough to handle, about 30 minutes. Best served warm.

      Hollow Note: Perfectly baked soda bread doesn’t just have a golden look and tender texture—it makes a lovely hollow sound when knocked with a knuckle. Give the bottom a tap to hear the echo of a well-baked loaf.Our soda bread dough can be a little sticky to work with, so we used floured hands to help shape it. As you tuck and rotate the dough, keep in mind that it should be a rustic round—not perfect. If you try to make it pristine, you risk overhandling the dough, making it tough.Use a floured knife to keep the sticky dough from tearing while you make your incision. Though you may think of it as mere decoration, make sure your cross is 1 inch deep, as this deep scoring allows the hot steam to be released from the bread while baking.As an added bonus to the good luck from the cross-scoring on top, this pricking in the four corners of the dough allows both fairies and heat to escape from the bread. This helps the bread rise and cook evenly. LEGGI TUTTO