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      Smoky Pepper Dutch Oven Bread

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      In a large bowl, whisk together bread flour, whole wheat flour, salt, paprika, yeast, garlic powder, and black pepper; stir in cheese until coated in flour mixture. Add 13⁄4 cups plus 2 tablespoons (450 grams) warm water, and stir until water is fully incorporated and a sticky dough forms. Cover and let rise in a warm, draft-free place (75°F/24°C) for 2 hours.Refrigerate dough for at least 2 hours or up to overnight.Lightly dust a work surface with bread flour; turn out dough onto prepared surface, and gently press dough just to level and even it out. Starting on left side of dough and working clockwise, fold edges of dough toward center, pressing lightly. Turn dough ball over, and using both hands, cup dough and pull it toward you. Rotate dough 90 degrees, and repeat until you have a smooth, tight, sealed round.Heavily dust a sheet of parchment paper with bread flour; place dough, seam side down, on prepared parchment. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when gently pressed, 1 to 1 1⁄2 hours.When dough has about 30 minutes left to rise, place a 6- to 7-quart Dutch oven with lid in a cold oven. Preheat oven to 500°F (260°C).Using a lame or sharp knife, score top of dough as desired. (See Note.) Trim parchment so it extends 2 to 3 inches around sides of dough.Carefully remove hot Dutch oven from oven, and remove lid; using parchment as handles, quickly place dough in Dutch oven. Cover with lid, and place in oven.Immediately reduce oven temperature to 450°F (230°C). Bake for 30 minutes. Remove lid, and bake until an instant-read thermometer inserted in center registers 190°F (88°C), about 10 minutes more. Immediately but carefully remove loaf from Dutch oven, and let cool completely on a wire rack. Store in an airtight container for up to 3 days. LEGGI TUTTO

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      Croissant French Bread

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      Mimicking the crisp, flaky texture of croissants, these Croissant French Bread loaves are everything you love about puff pastry without the intensive time and labor. The layers of buttery goodness rise throughout the length of the baguettes, creating a golden-brown crust meant for tearing and sharing. Croissant French Bread Line 2 baking sheets with parchment […] LEGGI TUTTO

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      Cranberry Danish

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      Our buttery Cranberry Danish pastry gets layered with a rich cream cheese spread and a deep red berry jam and drizzled with a sweet orange glaze, creating a delectable fruit-filled treat. These are best served the day they’re made, but we doubt you’ll have leftovers anyway! Cranberry Danish Line 2 baking sheets with parchment paper. […] LEGGI TUTTO

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      Three-Cheese Fantails

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      In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, sugar, salt, yeast, and baking soda by hand.In a small saucepan, heat 3⁄4 cup(180 grams) water and 3 tablespoons (42 grams) butter over medium-low heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to130°F (54°C). Add warm butter mixture and ricotta to flour mixture; using the paddle attachment, beat at medium-low speed until combined, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add 2 1⁄4 cups (281 grams) flour, beating just until combined and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at medium-low speed until a soft, somewhat sticky dough forms, 12 to 15 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. (Dough will mostly pull away from sides of bowl.) Turn out dough onto a lightly floured surface, and shape into a ball.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, 30 to 45 minutes.Punch down dough; cover and let stand for 10 minutes.In a small microwave-safe bowl, heat remaining 5 tablespoons (71 grams) butter on high in 10-second intervals until melted. In another small bowl, stir together provolone and Parmesan.Spray a 12-cup muffin pan with baking spray with flour.On a lightly floured surface, divide dough in half. Roll half of dough into a 12-inch square. (Keep remaining dough covered with plastic wrap.) Brush 1 tablespoon (14 grams) melted butter onto dough. Cut dough into 12 (6×2-inch) strips. Sprinkle 1 tablespoon (8 grams) cheese mixture onto each of 10 strips. Stack 5 strips, cheese side up, on top of each other; place 1 plain strip, butter side down, on top. Repeat with remaining 6 strips of dough. Using a floured serrated knife, cut each dough stack crosswise into 3 (2-inch) squares. Place dough squares, cut side up, in prepared muffin cups. Repeat procedure with remaining dough, 1 tablespoon (14 grams) melted butter, and cheese mixture. Sprinkle any remaining cheese mixture onto dough in cups. Loosely cover dough with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until dough fills cups, 15 to 25 minutes.Preheat oven to 375°F (190°C).In a small bowl, whisk together egg and remaining 1 tablespoon (15 grams) water; brush onto dough.Bake until lightly browned,12 to 15 minutes. Let cool in pan on a wire rack for 10 minutes. Stir parsley into remaining melted butter; brush onto rolls. Serve warm. LEGGI TUTTO

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      9 Best Breads for Your Thanksgiving Table

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      The most important step to your best “Bakes-giving”? The bread basket, of course! From warm rolls to blissful browned butter biscuits and everything in between, these nine breads will take center stage at your holiday table! 1. Sage Browned Butter Biscuits These aren’t your average buttermilk biscuits. This Sage Browned Butter Biscuits recipe is the […] LEGGI TUTTO

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      Sage Browned Butter Biscuit

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      These aren’t your average buttermilk biscuits. This Sage Browned Butter Biscuits recipe is the ultimate savory bake. Using browned butter infused with sage to create flaky, fluffy layers and cold buttermilk for a tangy richness, these biscuits are a perfect side for any meal. Top the golden-brown rounds with flaked sea salt and slather with […] LEGGI TUTTO

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      Baking School In-Depth: Hungarian Coffee Cake

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      The origin of Hungarian coffee cake is a true masterpiece called aranygaluska, which translates as “golden dumpling.” The recipe can be traced back to the 1880s in Hungarian literature. By the mid-20th century, it began popping up as Hungarian and Hungarian Jewish immigrant bakers and home cooks migrated and introduced it to the US. In […] LEGGI TUTTO

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      Mincemeat Wreath

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      The history of mincemeat itself is as rich as this fruit-filled bread. Mincemeat was first created as a method of preserving meat, but around the 19th century, the meat was left out, and eventually, it became the fruity mixture known today. The history of mince wreaths and pies can be traced back to the Crusades, […] LEGGI TUTTO