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Pepitas, a type of shelled pumpkin seed, are sprinkled on top for an added layer of texture as well as to complement the pumpkin with their slightly sweet and subtle nutty flavor. Pumpkin Soda Bread Rolls Preheat oven to 375°F (190°C). Line rimmed baking sheets with parchment paper. In a large bowl, whisk together flour, […] LEGGI TUTTO
Note: There are many varieties and blends of gluten-free flours; gluten-free all-purpose flour is different from a gluten-free cup-for- cup substitution, which does not work well for yeasted products. For this recipe, it’s important to use gluten-free all-purpose flour with a base of rice flour. LEGGI TUTTO
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
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
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
Tired of the same old slices? Upgrade your sandwiches with these seven bread recipes that will transform your next meal from ordinary to extraordinary. From soft-textured sourdough to soft slider buns, we have the perfect canvas for your dream sandwich.
The large, open crumb that’s characteristic of ciabatta bread comes from a high hydration level in the dough as well as a poolish, which is a type of preferment (a fermentation starter or, sometimes, a “mother dough”) that gives bread a slightly nutty flavor and thin crust. Pile these rolls high with salami, provolone, and other Italian ingredients for perfect panini!
Both Tampa and Miami have long fought to be named the birthplace of pan Cubano, or Cuban bread, and there’s no denying the appeal of this delectable bread. With a crisp outer crust and incredibly soft crumb inside, a warm, fresh-baked loaf of Cuban bread is an experience in and of itself. However, when filed with your favorite sandwich toppings and pressed, this bread reigns supreme.
Using mashed potato in the dough creates a tighter crumb structure while also giving the rolls extra moisture and a soft texture. These pillowy rolls absorb all the flavors of your patties and toppings for your ultimate burger.
You probably envision sourdough bread as a crusty, chewy boule, but this version is a richly flavored, soft-textured loaf. It’s the perfect bread for your ultimate grilled cheese. Another option is to rub fresh garlic on a slice of toasted sourdough and top it with perfectly ripe tomatoes drizzled with olive oil and fresh basil. Or enjoy the most wonderful slice of toast simply slathered with butter and sprinkled with flaked salt.
Sliders get their name from United States Navy sailors who would say that their small size lets them “slide down” easily. Sour cream adds fat and moisture to the dough and helps create short gluten strands, which means a tender, rich bread. Try them topped with pulled pork.
We love this Rye Sandwich Bread loaf because of its unbeatable texture, deep rye flavor, and versatility. It can be baked in a standard loaf pan, a Pullman pan, or hand-shaped into a rustic batard or boule. This kind of versatility makes a perfect starter loaf for the timid baker! LEGGI TUTTO
The large, open crumb that’s characteristic of ciabatta bread comes from a high hydration level in the dough as well as a poolish, which is a type of preferment (a fermentation starter or, sometimes, a “mother dough”) that gives bread a slightly nutty flavor and thin crust. Pile these rolls high with salami, provolone, and other Italian ingredients for perfect panini! LEGGI TUTTO
In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, sugar, yeast, and salt.In a medium saucepan, heat mashed potato, ½ cup (120 grams) milk, butter, and ¼ cup (60 grams) potato water or water over medium heat, stirring occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm potato 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 1¾ cups (219 grams) flour, beating just until combined and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 10 to 12 minutes; 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 lightly floured surface, 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, 45 minutes to 1 hour.Line a rimmed baking sheet with parchment.Turn out dough onto a lightly floured surface. Divide into 6 portions (about 138 grams each). Shape each portion into a round. Place rounds, seam side down, at least 2 inches apart on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.Preheat oven to 350°F (180°C).In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) milk. Gently brush top of dough with egg wash. Using a sharp paring knife or lame, score an “X” shape into top.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes. Let cool on pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 5 days. Tightly wrap in plastic wrap, and freeze for up to 3 months. LEGGI TUTTO
For garlic: In a small saucepan, place garlic. Add enough olive oil to submerge garlic. Bring to a boil over medium heat; reduce heat, and simmer, stirring frequently, until garlic is very soft, about 30 minutes. Let cool completely.Crush roasted garlic in oil; transfer mixture to a resealable jar, and refrigerate for up to 2 weeks.For onions: In a small skillet, melt butter over medium heat. Add onion, sugar, and kosher salt; cook, stirring frequently, until onion is soft and translucent, about 10 minutes. Reduce heat to medium-low; cook, stirring frequently, until golden brown, 25 to 35 minutes. Let cool completely. Refrigerate in an airtight container for up to 3 days.For dough: In the bowl of a stand mixer, combine 1 cup plus 3 tablespoons (270 grams) room temperature water and 1½ tablespoons (21 grams) extra-virgin olive oil. Add flour, kosher salt, and yeast. Using the paddle attachment, beat at low speed until combined, about 1 minute; scrape sides of bowl and paddle. Beat at medium-low speed until dough pulls away from sides of bowl and forms a smooth ball on paddle, 3 to 4 minutes, stopping to scrape sides of bowl.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) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center. Repeat 3 more times around bowl.)Spray a 12-cup muffin pan with cooking spray.Turn out dough onto a lightly floured surface, and divide into 12 portions (about 58 grams each). Place each portion into a prepared muffin cup. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough just reaches top of muffin cups, about 20 minutes.Preheat oven to 425°F (220°C).Drizzle remaining 1½ tablespoons (21 grams) extra-virgin olive oil onto rolls. Using your fingers, dimple dough, touching pan through dough without tearing dough.Dot or spread about 1 crushed roasted garlic clove on each roll. Season with sea salt (if using).Bake until tops are lightly browned and almost set, about 5 minutes. Top rolls with caramelized onion as desired. Bake until rolls are golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 6 to 7 minutes more. Let cool in pan on a wire rack for 10 minutes. Brush warm rolls with oil from roasted garlic. Garnish with rosemary, if desired. Serve warm. Store in an airtight container for up to 3 days. LEGGI TUTTO
