consigliato per te

  • in

    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

  • in

    Cinnamon-Swirled Banana Loaf

    This is banana bread like you’ve never seen it. Fantastically fluffy with a boost from Platinum® Yeast from Red Star®, this lofty loaf bread receives a hearty addition of whole wheat flour and a touch of sweetness from mashed banana, both of which are complemented by a warm cinnamon-sugar swirl. LEGGI TUTTO

  • in

    Honey Pear Loaf

    The perfect sweet finish to an autumnal evening, this pear-packed honeyed loaf has a decadent, fluffy texture due to a boost from Platinum® Yeast from Red Star®. Save Recipe Print Honey Pear Loaf   Makes 1 (9-inch) loaf Ingredients Dough: 2¾ cups (344 grams) all-purpose flour 1 (0.25-ounce) package (7 grams) Platinum Yeast 1¾ teaspoons […]
    The post Honey Pear Loaf appeared first on Bake from Scratch. LEGGI TUTTO

  • in

    Le Gibassier

    A French bread from Provence, the gibassier is flavored with anise, candied orange peel, and orange blossom water. Cut and shaped to resemble a leaf, our Le Gibassier loaves rise in record time thanks to Platinum® Yeast from Red Star®. 2⅓ to 2⅔ cups (296 to 338 grams) bread flour, divided 1 cup (200 grams) […] LEGGI TUTTO