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    Garlic Breadsticks

    Doused with melted butter,  salt, and Italian seasoning, these tender Garlic B pay homage to a famed restaurant chain’s unlimited golden-brown batons. The yield may say 24, but with this recipe, you’re equipped to whip up more whenever cravings hit. 5½ to 5¾ cups (688 to 719 grams) all-purpose flour, divided ¼ cup (50 grams) granulated […] LEGGI TUTTO

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    Babà Rustico

    The French may have charcuterie, but in this Babà Rustico recipe, Italian antipasto reigns supreme. A classic of Neapolitan cuisine, the Babà Rustico is a savory yeasted bread often baked in a ring mold with an array of savory fillings. Platinum® Yeast from Red Star® gives the dough an airy, elevated boost while plenty of […] LEGGI TUTTO

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    Sour Cream Fantails

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