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As the leaves change and the air grows crisp, there’s nothing quite like the comforting aroma of freshly baked bread. From classic loaves to seasonal specialties, autumn is the perfect time to indulge in your favorite baked goods. Make the most of this delicious season with these bread recipes. Get ready to savor the flavors of fall with every bite. LEGGI TUTTO
Do yourself a favor and bake several sweet potatoes at once so you can whip up this loaf in record time when the craving strikes. Streusel-Topped Baked Sweet Potato Loaf Preheat oven to 350°F (180°C). Spray a 9×5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides […] LEGGI TUTTO
A crunchy sprinkle of cinnamon sugar simply but elegantly finishes this fragrant Apple Cider Doughnut Loaf bread. Apple Cider Doughnut Loaf In a large saucepan, bring cider to a boil over medium-high heat; cook, stirring occasionally, until reduced to ¾ cup (205 grams), 45 minutes to 1 hour. Remove from heat, and let cool completely. […] LEGGI TUTTO
Enriching a bread dough with milk helps create a soft, tender crumb, and it adds a little sweetness. The caramel-like taste of dates enhances the toasted pecans in every bite of this soft Date-Pecan Bread loaf. Date-Pecan Bread In the bowl of a stand mixer fitted with the paddle attachment, beat bread flour, sugar, yeast, […] LEGGI TUTTO
These French Onion Bread Rolls combine the savory goodness of caramelized onions with the soft, fluffy texture of homemade bread, thanks to the power of Red Star® All-Natural Active Dry Yeast. The perfect balance of sweet and savory will have you coming back for more. French Onion Bread Rolls Lightly spray a 12-cup muffin pan […] LEGGI TUTTO
Maximum flavor and a soft texture for days were our top goals for this bread, and we more than succeeded. In addition to the fragrant blend of cinnamon, ginger, nutmeg, and cloves that comprises pumpkin pie spice, a pinch of black pepper adds a faintly lingering touch of heat. Dark brown sugar’s higher molasses content […] LEGGI TUTTO
In a medium saucepan, heat milk and 1⁄2 cup (120 grams) water over medium heat to scalding. (An instant-read thermometer should register 180°F/82°C.) Remove from heat, and add cubed butter; stir occasionally until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (250 grams) flour, sugar, salt, and yeast at low speed until combined. Add warm milk mixture, and beat until combined. Add 1 egg (50 grams), beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together, stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, about 24 minutes, stopping to scrape bottom and 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. Turn out dough onto a clean surface; knead 5 to 6 times, 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, about 1 hour. LEGGI TUTTO
Preheat oven to 325°F (170°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.For filling: In a small bowl, stir together flour, brown sugar, and cinnamon. Using your fingers, cut in butter until mixture is well combined and sandy.For batter: In a medium bowl, whisk together flour, salt, baking soda, and baking powder.In a large bowl, whisk together banana, brown sugar, oil, sour cream, eggs, melted butter, and vanilla bean paste. Gradually stir in flour mixture just until combined. Spread one-third of batter (about 1 cup or 280 grams) into prepared pan. Sprinkle with half of filling (about 2½ packed tablespoons or 30 grams), leaving a 1⁄8- to 1⁄4-inch border around edges. Spread one-third of batter on top of filling in pan, and sprinkle with remaining filling, leaving a 1⁄8- to 1⁄4-inch border around edges. Dollop remaining batter on top, and spread in an even layer. Sprinkle with Cinnamon Sugar Topping.Bake for 40 minutes. Rotate pan, and bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 200°F (93°C) to 205°F (96°C), 26 to 32 minutes more, loosely covering with foil during final 10 to 12 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool on wire rack for 10 minutes. Serve warm, or let cool completely. LEGGI TUTTO
