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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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    Old Fashioned Sweet Rice Fritters

    These Rice Fritters, aka Sweet Calas, are a southern fried doughnut famous in New Orleans. Crispy on the outside, soft and tender on the inside, coated with powdered sugar!

    This recipe was developed in partnership with my friends at Imperial Sugar. CLICK HERE FOR THE FULL RECIPE.
    Sweet Rice Fritters Are A Classic Creole Recipe
    Rice Fritters are a classic southern recipe. The sweet yeast batter is mixed with mashed rice to create a tender fritter-style doughnut that is fried until golden and coated with powdered sugar. Calas used to be a popular street food in New Orleans, much like Zeppole or beignets. 
    Sweet Calas – What To Expect:
    These little rice fritters are crispy on the outside and soft and tender on the inside. The yeast dough is flavorful and airy, while the mashed rice adds texture. Grab a napkin because you’re sure to get powdered sugar all over your shirt!The subtle cinnamon flavor in the batter really makes these little doughnuts unique! You could even add small diced apples into the batter to create a rice apple fritter!Make ahead! Start the batter the night before, and in the morning it will be ready to fry for a special breakfast!

    Ingredients:
    For the full list of ingredients with measurements CLICK HERE
    Cooked rice. You will want to use soft rice, and mash it up well! If using leftover rice, reheat it with a bit of water to steam it. You don’t want the rice to have any “bite”Active Dry Yeast. You can also use Rapid Yeast as well!Warm water Large eggsGranulated sugarKosher saltGround cinnamonAll purpose flourVegetable oil for fryingPowdered sugar for coating
    How To Make Rice Fritters (Step by Step):
    Place the mashed rice into a medium bowl and set aside. Do your best to mash the rice as best you can. The rice adds texture, but you don’t want whole grains of rice in the fritter. 

    2. Sprinkle yeast into warm water and allow it to dissolve, until foamy, 10 – 15 minutes.

    3. Pour the yeast mixture into the mashed rice and stir to combine. Cover the bowl with plastic wrap and place in the refrigerator for 8 hours or overnight. 

    4. Remove the rice mixture from the refrigerator and add in the whisked eggs, sugar, salt, and cinnamon. Stir to combine. Add in the flour and stir until evenly incorporated. 
    5. Cover the bowl with a towel and place in a warm, draft-free place for 1 hour, until the mixture is bubbly and slightly airy. It will increase in size slightly. This isn’t a typical yeast dough. It will be thinner and more “batter-like”. 
    6. Heat oil in a medium Dutch oven, or electric fryer until it reaches 365°F. Drop the fritter batter by the heaping tablespoon into the oil and fry until golden brown, turning once, to brown evenly. Remove the fritters from the oil with a slotted spoon and transfer to a paper towel lined plate or baking sheet to absorb excess oil. Work in batches of 4 – 5 fritters at a time.
    7. Place the powdered sugar in a large zip-top or brown paper bag. Add in half the fritter and shake to coat. Repeat with the remaining fritters.

    Tips:
    I own a small electric fryer, which is what I used for this. It’s a recent purchase that I decided upon after years of HATING the way frying foods made my house smell! It is an inexpensive item that I use on the rare occasions I deep fry anything, and actually plug it in in my garage or out back. It’s an easy little appliance to store (I bought a small 1.1 Liter fryer) and having the ability to fry things outdoors keeps that stale fried smell out of my house! I wish I had purchased this years ago!If you don’t have an electric fryer, use a Dutch Oven or a heavy bottomed pan.Using a small scoop (1.5 tablespoon) makes portioning out the batter MUCH easier! Here’s the one I use.The batter expands a bit while frying, so work in batches! Serve these warm or at room temperature. They are best served the same day they are made.
    How To Store:
    Like I mentioned above, I don’t recommend storing these for any length of time. Like any doughnut, they are best if served the day they are made…and if they’re warm, even better!

    For the FULL RECIPE hop over to Imperial Sugar and print it out! LEGGI TUTTO

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    Easy Homemade French Bread

    Learn how to make bakery-style French Bread from the comfort of your home! This soft homemade bread is SO easy and can be used in so many meals, appetizers, and snacks!
    Love making bread? Try My Homemade Brioche too! It’s SO good!

    The Best French Bread
    When it comes to baking bread, you don’t have to be an experienced baker! Of course I most often make a quick bread, like my famous banana bread, but, recently I decided to switch it up with some Homemade French Bread, and boy am I glad that I did!
    These fresh loaves of chewy French bread are completely addicting. I know the sugar content of the recipe is generally a little higher when I make statements like that, but it holds true here too. The crust/exterior of this homemade baguette is the perfect level of crispy, and the inside is pillowy-soft. Words cannot describe, my friends.
    Making your own French bread sounds like a lot of work, but it’s actually super easy. (And here I’ve been going to the store weekend after weekend!) So, if you’re a first-time bread-maker, no worries. The process is really simple and totally within your grasp!

    What Makes This Recipe Work
    Simplicity is the key to success here. Keeping it simple means less work for you, and more time to do whatever else you need to get done today! This French bread is made with only 6 ingredients, and you can have the bread in and out of the oven and cooling on the counter within a couple of hours. What’s more, you probably already have everything you need for homemade French bread in your pantry, which is always a plus.
    What You’ll Need
    Alright, let’s talk real quick about those 6 ingredients! Here’s what you’re going to need to round up:
    Warm Water: Make sure that the temperature is somewhere between 110°F – 120°F.Sugar: Just regular-old granulated sugar is perfect for this recipe.Yeast: Active dry yeast will help your loaves of bread rise up nice and tall. You can also use Instant Yeast (Rapid Rise Yeast) which will only require one rise, not two!Flour: You can use any kind of bread flour that you like for this French bread. You will use about 6 cups flour in this recipe.Salt: I like to use kosher salt in my bread. One tablespoon of salt might seem like a lot, but it’s really the only flavor addition to the bread and without it it’d be very bland.Canola Oil: You can also use olive oil or vegetable oil as a substitution if needed.
    Do You Have To Use Bread Flour?
    The recipe will work with all purpose flour, but you won’t get that chewy bread texture unless you use bread flour. Bread flour has a higher protein content (usually 11% – 13%). The protein in the flour is what produces lots of gluten, which is what gives you that chewy bread texture. Bread flour can be found in white and whole wheat varieties.
    How to Make French Bread
    Like I mentioned above, making your own French bread is no sweat. And you don’t even need a bread maker to do it! The process breaks down into four basic parts: forming the dough, letting it rise, shaping it into loaves, and baking. Here’s the more detailed description:
    Dissolve the Yeast: Add the water, sugar, and yeast to the bowl of your stand mixer fitted with the dough hook attachment (or mixing bowl if doing by hand). Allow the yeast to dissolve and become foamy, approximately 5 minutes.

    Form the Dough: Add in the flour, salt, and oil. Turn the mixer to low and mix for 30 seconds to combine the ingredients. Turn the mixer up to medium speed and mix for 8-10 minutes total, until the dough becomes smooth and elastic.
    Let the Dough Rise: Place the dough into a lightly greased bowl and cover with a towel. Place the bowl in a draft-free, warm place to rise for 1-2 hours, or doubled in size. My oven has a “proof” setting that works amazingly well for yeast bread recipes. Alternately you can allow the dough to rise slowly overnight in the refrigerator.

    Form the Loaves: Once the dough has risen, sprinkle some flour onto a clean counter and place the dough onto the lightly floured surface. Divide the bread dough in half and roll into a 12-inch long log. No rolling pin needed! You could certainly make more smaller loaves. Just note the bake time will be decreased. Place the dough into a greased or parchment paper lined baking sheet (or a french bread pan). Cover with a towel and allow to rise in a warm, draft-free place for an additional 30 minutes, or until doubled in size.

    Preheat the Oven to 375°F: Then, when the dough has risen, use a sharp knife to cut slits into the top of the dough.
    Bake: Bake for 20-25 minutes until the bread is golden brown.
    Getting That Golden Crust
    The best part of French bread? The crispy golden-brown crust of course! A really easy way to ensure that you get a perfectly golden crust on your bread is to use some egg wash. Before you put your bread in the oven, whip together an egg and some water and lightly brush this mixture on top of the loaves. Then bake, and prepare to be excited.
    Tips for Success
    I’ve got a couple more tips to share with you before you get started, if you don’t mind. Here are a couple of other important French-bread-making tricks:
    Can I Make This Bread Ahead? Yes! In fact, I like to make this bread ahead and reheat it right before serving. To do this, preheat the oven to 375° and bake for 5-7 minutes to lightly toast the outside. This gives the bread a crusty exterior with a soft, warm center.How to Know When the Bread is Done: The exterior should be a golden-brown as mentioned above, but also, when the crust is tapped it should sound hollow.Do I Need a Stand Mixer? No, you can stir and mix the dough together by hand. It’ll take a while longer, but you’ll get a good workout in! Stir the ingredients together with a wooden spoon and then knead on a floured surface with your hands.Where Should I Let the Dough Rise? In front of a window is a good place, as is near the preheating stove. Can I Mix in Some Whole Wheat Flour? Sure. I don’t recommend completely substituting the bread flour with whole wheat flour, but an even mix of the two should turn out well.

    Ways to Use Your Bread
    You can use/serve French bread in so many ways! These are some of my favorite ideas:
    Make French Bread Pizza: And add your own toppings! This dinner is always a hit with the kiddos. Serve with Soup: Butter up a slice of toasted French bread and dunk it in your favorite soup. Make Garlic Bread: Or homemade cheesy breadsticks… it’s up to you!For Sandwiches: This is probably the number one way we consumer French bread in my house. For Toast: Pile on the honey, butter, and/or jelly and jam!Make Croutons: All you need are a few seasonings and some olive oil and you’re good to go!

    How to Store French Bread
    I usually store this French bread in a tightly-sealed Ziploc bag for a couple of days at room temperature. You could also wrap it in plastic wrap instead, if you like.
    Can I Freeze This?
    Yes! Store your French bread in the freezer in an airtight container (or a few tight layers of plastic wrap). It should keep for about 3 months this way.
    Here Are Some More Easy Bread Recipes:

    Print

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    Easy Homemade French Bread

    Description:
    Learn how to make bakery-style French Bread from the comfort of your home! This soft homemade bread is SO easy and can be used in so many meals, appetizers, and snacks!

    Ingredients:

    2 1/2 cups warm water (110°F – 120°F)
    2 tablespoons granulated sugar
    2 tablespoons active dry yeast
    6 cups bread flour
    1 tablespoon kosher salt
    2 tablespoons canola oil

    Instructions

    Add the water, sugar, and yeast to the bowl of your stand mixer fitted with the dough hook. Allow the yeast to dissolve and become foamy, approximately 5 minutes.
    Add in the flour, salt, and oil. Turn the mixer to low to mix for 30 seconds to combine the ingredients. Turn the mixer up to medium speed and mix for 8 – 10 minutes total, until the dough becomes smooth and elastic.
    Place the dough into a lightly greased bowl and cover with a towel. Place the bowl in a warm, draft-free place to rise for 1 – 2 hours, or doubled in size.
    Once the dough has risen, place it onto a lightly floured surface. Divide the dough in half and roll into a 12- inch long log. Place the dough into a greased or parchment lined baking sheet (or a french bread pan). Cover with a towel and allow to rise in a warm, draft-free place for an additional 30 minutes, or until doubled in size.
    Preheat the oven to 375°F.
    When the dough has risen use a sharp knife to cut slits into the top of the dough.
    Bake for 20 – 25 minutes until golden brown and when the crust is tapped it sounds hollow.

    Notes:

    Can I Make This Bread Ahead? Yes! In fact, I like to make this bread ahead and reheat it right before serving. To do this, preheat the oven to 375° and bake for 5-7 minutes to lightly toast the outside. This gives the bread a crusty exterior with a soft, warm center.
    How to Know When the Bread is Done: The exterior should be a golden-brown as mentioned above, but also, when the crust is tapped it should sound hollow.
    Do I Need a Stand Mixer? No, you can mix the dough together by hand. It’ll take a while longer, but you’ll get a good workout in!
    Where Should I Let the Dough Rise? In front of a window is a good place, as is near the preheating stove.
    Can I Mix in Some Whole Wheat Flour? Sure. I don’t recommend completely substituting the bread flour with whole wheat flour, but an even mix of the two should turn out well.
    Storage: I usually store this French bread in a tightly-sealed Ziploc bag for a couple of days at room temperature. 

    Keywords:: french baguette, how to make french bread, homemade baguette

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    Cheese Breadsticks

    2½ cups (313 grams) all-purpose flour, plus more for dusting 1 cup (155 grams) semolina flour 3 teaspoons (9 grams) kosher salt, divided 2 teaspoons (6 grams) instant yeast 2 teaspoons (8 grams) granulated sugar 1¼ cups (300 grams) warm water (120°F/49°C to 130°F/54°C) 2 tablespoons (28 grams) extra-virgin olive oil 3 tablespoons (42 grams) […] LEGGI TUTTO

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    Parker House Rolls

    Legend has it that Parker House rolls were created by accident as a disgruntled baker slammed a tray of rolls in the oven. The jolted rolls emerged with their signature folded appearance, and the guests raved about them. It’s that pocket-like fold that creates a crispy golden exterior with a steaming hot and tender interior.

    Parker House Rolls

    4 to 4¼ cups (500 to 531 grams) all-purpose flour, divided
    ⅓ cup (67 grams) granulated sugar
    1 tablespoon (9 grams) kosher salt
    2¼ teaspoons (7 grams) instant yeast
    ¾ cup (180 grams) whole milk
    ⅔ cup (160 grams) water
    ¼ cup (57 grams) unsalted butter, cubed
    1 large egg (50 grams), room temperature
    ⅓ cup (76 grams) unsalted butter, melted
    Flaked sea salt, for sprinkling

    In the bowl of a stand mixer fitted with the paddle attachment, beat 1⅓ cups (167 grams) flour, sugar, kosher salt, and yeast at medium-low speed until well combined.
    In a medium saucepan, heat milk, ⅔ cup (160 grams) water, and cubed butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium-low speed for 2 minutes, stopping to scrape sides of bowl. Add egg; beat at medium-high speed for 2 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add 2⅔ cups (333 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, 6 to 8 minutes, stopping to scrape 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. (Dough should pass the windowpane test [see Note] but may still stick slightly to sides of bowl.) Turn out dough onto a very lightly floured surface, and gently 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, 35 to 50 minutes.
    Position oven rack in top third of oven. Preheat oven to 350°F (180°C). Line 2 light-colored metal baking sheets with parchment paper.
    Punch down dough; cover and let stand for 5 minutes. Divide dough in half, covering 1 portion with plastic wrap. On a lightly floured surface, roll uncovered half into an 11-inch square, about ¼ inch thick. Using a 2¾-inch round cutter, cut dough, discarding scraps. Gently stretch each circle into a 3×2-inch oval; place smoothest side of oval facing downward. Brush each oval with melted butter. Using the back of small knife, make a crease crosswise in center of each oval; fold ovals in half along crease, pressing to seal. Place at least 1 inch apart on a prepared pan. Repeat procedure with remaining dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until nearly doubled in size and dough holds an indentation when poked, 20 to 25 minutes.
    Brush tops of rolls with melted butter.
    Bake, one batch at a time, until lightly golden, 12 to 15 minutes. Brush warm rolls with remaining melted butter, and sprinkle with sea salt. Serve warm.

    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.

    3.5.3251

    Folding Classic Parker House Rolls
    1. After cutting dough into 2¾-inch rounds, gently stretch each circle into a 3×2-inch oval, placing the smoothest side facing downward.2. Using the back of a small knife, make a crease crosswise in the center of each oval. Take care not cut through the dough. The indentation will mark where to fold the roll.3. Before folding, brush the top of each oval with melted butter. Fold each oval in half along the crease, pressing to seal.

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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