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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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    Lemon Curd Braid

    A sweet taste of summer braided into a delightfully tender, pillowy dough, this Lemon Curd Braid will brighten any breakfast. Filled with a sunny, fresh lemon curd filling and topped with Swedish pearl sugar and a sweet and simple Glaze, this braided bread lets simple flavors shine. The soft and rich surrounding dough achieves unmatched […] LEGGI TUTTO

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    Milk Bread Gibassier

    A French bread from Provence, the  is flavored with anise, candied orange peel, and orange blossom water. We took this decorative holiday bread one step further, incorporating the milk bread method to create an extra-fluffy loaf. 3¼ to 3¾ cups (413 to 477 grams) bread flour, divided 1⅔ cups (334 grams) granulated sugar, divided 1 […] LEGGI TUTTO

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    Pear & Apple Loaf

    Rustically simple, but delightfully rich and tender, this Pear & Apple Loaf is everything we love about fall swirled into a single loaf. Buttery soft brioche-style dough is cut into pieces and tossed with sweetly spiced bits of Honeycrisp apple and Bosc pear. After two rises, while it bakes, this loaf fluffs and puffs to […] LEGGI TUTTO

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    Strawberry Brioche Tarts

    A hybrid between enriched bread and delicate pastry, brioche is the best of both worlds. The addition of eggs, butter, and milk to a sweetened dough is the secret to a luxurious crumb, making brioche the picture-perfect base for fillings and toppings. For our Strawberry Brioche Tarts, we highlight the season’s freshest fruit. These light-as-air […] 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

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    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

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    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