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We take on the traditional Chocolate Babka, brushed with Simple Syrup for sweet shine. When your nostalgic heart calls for , this is the recipe to turn to. 2½ cups (313 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided 3 tablespoons (36 grams) granulated sugar 1½ teaspoons (4.5 grams) instant yeast 1¼ teaspoons (3.75 […] LEGGI TUTTO
For this month’s lesson, we’re bringing you all the same content with an exciting new name: Baking School In-Depth! And what better place to start than with a new take on a Southern classic, the Texas sheet cake. Although it’s unclear whether the cake was named after the Lone Star State because of a recipe […] LEGGI TUTTO
Is there a pairing more classic than the ? For this Small-Batch Potato and Leek F, pillowy dough is flavored with fresh parsley rosemary then topped with whisper-thin layers of , sliced , a sprinkle of shredded Gruyère cheese. The result is a light chewy loaf rich with the flavors of oniony , herbs, melted cheese. ¾ cup (180 grams) water, room temperature (70°F/21°C to […] LEGGI TUTTO
This lovely loaf encases coils of ham punctuated with salty olives and sweet raisins. Somewhere between sweet and savory, this Pan de Jamón can be enjoyed as a meal in its own right. 4 cups (500 grams) all-purpose flour, divided ¼ cup (50 grams) granulated sugar 2¼ teaspoons (7 grams) instant yeast 1½ teaspoons (4.5 […] LEGGI TUTTO
Some recipes today swap out the original lard for butter to keep things flavorful and layered, yet vegetarian friendly. Resembling the large swirled original, our look like sugar-snow-covered wonders. ⅔ cup (160 grams) warm water (105°F/41°C to 110°F/43°C) 1 cup (200 grams) plus 1 teaspoon (4 grams) granulated sugar, divided 4½ teaspoons (14 grams) active dry yeast […] LEGGI TUTTO
This Dutch classic is defined by a tender, pillowy white bread covered with a crackled, checkerboard crust. Its distinctive crust comes from a rice flour paste, which hardens and shatters into a spotted pattern. Bakers from San Francisco, California, may recognize it as a relative to Dutch crunch bread, brought to the Bay City by […] LEGGI TUTTO
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
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
