Subterms
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
In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, sugar, yeast, and kosher salt.In a medium saucepan, heat 1 cup (240 grams) water, sour cream, and 1⁄4 cup (57 grams) melted butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm sour cream mixture to flour mixture, and beat at medium speed until combined. Beat in 1 egg (50 grams) until combined. With mixer on low speed, gradually add 3¼ cups (406 grams) flour, chives, and dill, beating just until a shaggy dough forms.Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 7 to 8 minutes, stopping to scrape sides of bowl and dough hook. Add up to remaining 1⁄4 cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Cover and let stand in a warm, draft-free place (75°F/24°C) for 10 minutes. (Dough will puff slightly.)Line a 13×9-inch baking sheet with parchment paper.Divide dough into 12 portions (about 93 grams each). With lightly floured hands, roll 1 portion into a 12-inch-long rope. (Keep remaining dough covered to prevent it from drying out.) Tie a loose knot toward one end of rope, leaving about 1 inch on one end. Pinch together both ends of dough under knot, forming a knotted ball. Place, seam side down, on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 20 to 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 tops of dough with egg wash.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes, covering with foil to prevent excess browning, if necessary.In a small bowl, stir together garlic salt and remaining 2 tablespoons (28 grams) melted butter; brush onto rolls. Serve warm. LEGGI TUTTO
“If you’re looking for an easy-peasy treat with incredible bang for the buck, look no further than the always-delicious—and gorgeous—popover. Popovers take about 5 minutes to assemble (in a single bowl, with only a whisk and a spatula, thank you very much) and bake up tall and billowy in about 30 minutes. These particular popovers are, frankly, the best I’ve ever made (and I’ve made A LOT of popovers). They’re brushed with melted butter and rolled in cinnamon sugar post-bake, giving them all the freshly-fried-dough vibes. The Peach Compote is nonnegotiable and is the most perfect accompaniment to the warm, sweet, slightly eggy popovers—consider doubling it so you have leftovers. Popover pans make for a dramatically tall bake, but if you do not have one, you can also use regular muffin pans. Fill the cups of the pans two-thirds to three-fourths full and bake for about 30 minutes.” —Jessie Sheehan
Cinnamon-Sugar Popovers with Peach Compote
Makes 6 popovers
Popovers:1⅓ cups (320 grams) whole milk, room temperature¼ cup (57 grams) unsalted butter, melted and cooled slightly4 large eggs (200 grams), room temperature1 teaspoon (4 grams) vanilla extract1⅓ cups (167 grams) all-purpose flour1 tablespoon (12 grams) granulated sugar1 teaspoon (3 grams) kosher saltTopping:½ cup (100 grams) granulated sugar2 teaspoons (4 grams) ground cinnamon¼ cup (57 grams) unsalted butter, meltedPeach Compote (recipe follows)
Preheat oven to 450°F (230°C). Place a 6-cup popover pan in oven to preheat.For popovers: In a large bowl, whisk together milk, melted butter, eggs, and vanilla until frothy, about 1 minute. Whisk in flour, sugar, and salt until batter is slightly lumpy, about 30 seconds.Carefully remove hot pan from oven, and spray with cooking spray. Divide batter among prepared cups.Bake for 12 minutes. Rotate pan, and reduce oven temperature to 350°F (180°C). Bake until tall, golden brown, and crisp, 15 to 20 minutes more, covering with foil to prevent excess browning, if necessary.Meanwhile, for topping: In a small bowl, whisk together sugar and cinnamon.Carefully remove hot popovers from pan. Brush melted butter onto popovers, and generously sprinkle with cinnamon sugar to coat. Serve immediately with Peach Compote.
Peach Compote
Makes 1 cup
2 cups (285 grams) diced fresh peaches (see Note)2 tablespoons (24 grams) granulated sugar1 tablespoon (15 grams) fresh lemon juice¼ teaspoon kosher salt½ teaspoon (2 grams) vanilla extract
1. In a small saucepan, bring peaches, sugar, lemon juice, and salt to a boil over medium-high heat, stirring just until sugar dissolves. Reduce heat to medium; cook, stirring frequently, for 10 minutes. Remove from heat, and stir in vanilla. Let cool completely, stirring occasionally, before serving.
Note: Peaches can be peeled or unpeeled for the compote, whichever is your preference. LEGGI TUTTO
In the bowl of a stand mixer, whisk together flour, thyme, yeast, and salt until combined. Add ¾ cup (180 grams) warm water, oil, and 2 teaspoons (14 grams) honey. Using the paddle attachment, beat at low speed until a shaggy dough forms, 1 to 2 minutes.Switch to the dough hook attachment. Beat at medium-low speed until dough is smooth and elastic, 10 to 13 minutes. Dough will be slightly tacky but should come away from sides of bowl.Lightly spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.Position oven rack in bottom third of oven. Preheat oven to 450°F (230°C). Place a rimmed baking sheet upside down in oven to preheat for 30 minutes.In a medium bowl, stir together ricotta, red pepper, and remaining 2 teaspoons (14 grams) honey.Gently punch dough down, and divide in half. Working with one portion of dough at a time, press and flatten into a 12×9-inch oval or rectangle; place dough on a parchment paper-lined baking sheet. (If dough does not stretch easily, cover and let stand for 10 minutes and then try again.) Top with 6 slices mozzarella. Carefully slide dough on parchment onto preheated baking sheet.Bake until crust is golden brown and cheese is melted, 10 to 15 minutes. While first flatbread is baking, repeat procedure with remaining dough and remaining cheese.Top hot flatbreads with peach slices, and dollop with ricotta mixture; top with arugula, thyme, and honey. Serve warm. LEGGI TUTTO
