There is something holy about breaking bread with someone. Sharing a meal. Talking over food. It’s connective. That’s why our celebrations are often over...
Hello, all. I would like to introduce you to the best breadsticks EVER: Their hobbies include being buttery and delicious, as well as being easy to make. I've only ever posted one other recipe on this blog, so this is definitely something special. Here's where it starts: Defrosting Rhodes Rolls in the fridge the night before. You need 22 per pan. I made 3 pans yesterday, so I defrosted 66 of them- pretty much an entire big bag. And now, here's where the delicious begins: Melt an entire stick of butter, then pour it in a pan: Then cover all that butter with parmesan cheese: Mmmm-hmmm. We're off to a great start. Take your 22 balls of dough and roll them out and put them in the pan on top of all that butter and parmesan: More appetizing/artistic angle: Then, let them raise until they look like this (or maybe slightly smaller- these ones raised a little too long): About this time you want to preheat the oven to 350 degrees. And now it is time for the most delicious part. I actually tried this 3 different ways on Sunday, but then never got to do my planned side by side taste because right after the last batch got out of the oven we had to get to my in-laws, and then not long after we got there Mim burned her fingers on the glass fireplace front (blisters on 4 of her fingers- it was so sad). Anyway, I'll tell you all about my variations so you can have a taste test of your own. The way my mom does it and how I usually do it starts out with squeezy butter. Then you cover generously with more parmesan cheese (either the powdery stuff or fresh grated, it doesn't matter), feta, and just a sprinkle of Salad Supreme (sounds weird, but you should still do it). Here's how it looks once that's all done: Like a delicious breadstick party. I used to do a single line of squeezy butter down the middle of each roll, but I got lazy. My method I made up the other day was the same, except instead of using squeezy butter, I melted real butter and put it in a spray bottle: That's a whole stick of butter in there. I found out you only need a half stick per pan. Without the squeezy butter, the pan looks a little less festive: For the third variety, I used squeezy butter and real butter from the spray bottle (I know, I live on the wild side). Maybe it was overkill, but I had already squeezy buttered two of the pans, and I didn't want to waste the rest of the butter I had already melted. Bake them at 350 degrees on a middle rack for about 15 minutes. They're still pretty soft at that point- if you like crustier breadsticks, you'd probably only need to add a couple minutes. Take them out of the oven, let them cool down enough to pull apart, and have at it. They really are the best ever. ***UPDATE 1/12/12***A few weeks ago for a baby shower I used home made roll dough instead of Rhodes for these (the Lion House roll recipe, if you're curious), and I have to say, I don't think it made a real difference. They were softer, but they still just tasted like butter and parm and feta (which is how it should be). And the softness wasn't necessarily desirable for a breadstick. From now on I'm just going to stick to Rhodes- so easy.
Easy and simple No-knead sandwich rolls only take 2 hours and 4 ingredients. The recipe is oil-free and super healthy, but crispy on the outside and soft on the inside.
This is THE No Knead Bread made famous by the New York Times. Beginners will love how simple it is while bread connoisseurs will appreciate the Artisan...
This homemade garlic bread (or at least semi-homemade) offers crusty italian bread, smothered in a buttery, garlick-y cheese mixture and baked to perfection. With this garlic bread recipe . you get crispy edges, flavorful topping. This is the best cheesy garlic bread ever!
Homemade French bread has never been easier! This simple recipe produces a light and fluffy loaf of French bread that will rival any bakery!
In my particular section of the world, it is currently easier to acquire freshly-baked boules and baguettes than it is to find flour, so I buy baguett
How to bake bread with preferments: biga, poolish, pâte fermentée, and sponge.
The only Beer Bread Recipe you will ever need! It's all about the beer (of course) and the butter!
Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days! And tomorrow, make the Cheese Bread version!
The world’s easiest crusty, artisan No Knead Bread with a rustic crust and a soft chewy interior. Made in a dutch oven, with other options for baking. The most incredible No Knead Bread recipe!
If there is one rusk recipe you have to try, this is it! Seriously! It has to be the most versatile recipe out there, which mean you can personalise it to suit your taste or mix it up for somethi…
Sending this toYeastspotting.Click here for my blog index.After weeks of driving, moving, and settling down, I've finally gotten my new kitchen more or less in order and ready to start baking/bloging again. Loving everything about Seattle so far, the active lifestyle, the urban living environment in downtown, the seafood, the "green" mentality -- I even like the grey weather! It's good for making laminated dough... :PNow back to bread, this is a very Asian bread, I don't think I have seen anything similar in a western bakery. It's essentially the love child of Danish and Asian Style Soft Sandwich bread, inheriting the best qualities of both parties: nice and crispy on the outside, soft inside, and full of buttery goodness. While still a laminated dough, in order to rise high in the sandwich tin, it differes from croissants(tips here) and traditional danishs in following ways:1. For croissants and danishs, we usually keep the dough fairly dry to ensure crisp and clean layers. While more kneading would make layers seperate more, resulting in a better crumb, we usually don't knead the dough to fully developement for the ease of rolling out. However, Asian style soft sandwich breads need to be kneaded very well to pass a very thin and strong windowpane test, otherwise the bread volume would suffer, and the texture won't be shreaddably soft (see details here). For this bread, we do knead the dough well (similar to other Asian style soft sandwich breads). In the mean time, the dough is kept pretty wet to have more extensibility, which make it possible to roll out.2. Since the dough is fairly wet, and shaping procedure is different from traditional croissants, we don't expect as many honeycomb-like holes in the crumb, instead, crumb just need to be fairly even and open. In the mean time, the final dough doesn't need to be rolled out very thin (15mm instead of 4mm for croissants). For those reasons, the amount of roll-in butter is considerably less than croissants.3. While for this particular batch in the first photo, I did one 4-fold, and two 3-folds, but this bread usually requires less folding than croissants. The most common method is one 4-fold, and one 3-fold, which I tried in another batch with good result.In summary, since the dough requires less folds, and doesn't need to be rolled out very thin, it's an easier laminated dough than croissants and danishes. However, it does have different challenges: the intensive kneading to full developement, the final shaping which requires concise cutting and weighing, as well as braiding.Laminated Sandwich Loaf (Adapted from many different sources)Note: for details and tips on making croissants, please see this postNote: for tips on kneading soft sandich loaves see this postNote: this recipe makes about 930g of dough, less or more depending on how much you trim off the edges etc.-levainstarter (100%), 44gwater, 75gbread flour, 134g1. mix and leave at room temp for 12 hours. -final doughbread flour, 361gmilk, 145gegg, 77gsugar, 60gsalt, 10ginstant yeast, 7gbutter, 41g, softenedlevain, allroll-in butter, 245g1. Mix everything other than butter, knead until gluten starts to form. Add in butter, mix until fully developed. see this post for details. 2. Round, press flat, put in fridge immediately for 2 hours.3. Make butter block, put in fridge for at least one hour before using. Take out the dough, roll out, and enclose butter. (see this post for details)4. Roll out to 20X60CM, fold one 4-fold as in the following pictures. Put in fridge for one hour5. Roll out again and do one 3-fold, put in fridge for one hour. (see this post for details)6. Repeat 5. (optional)7. Roll out dough to 1.5CM-2CM thickness. Length of the dough piece would depend on the tin you use. Since we are braiding them, you will need the length to be about 2X length of the tin. 8. Cut the dough into thin pieces. This is where experience becomes important. We are braiding 3 pieces into one group, each group need to have a certain weight. Do note that if a tin requires more than one group of dough, each group should weigh the same, otherwise bread would appear uneven at the end. In another word, for each tin, select a weight for each dough group (less for flat top, more for round top), then stick to that weight for each group of dough.a) For my bigger Chinese pullman tin (pictured on the left), I need 2 groups, each group has 3 pieces, and each group (all 3 pieces together) weigh 225-250g (225g if cover of the tin is used to make a flat top shape, more if cover is not used to make round top as in the picture).b) For my small Chinese pullman tin, I only need one group of 3 pieces, each group (all 3 pieces together) weigh 150g (if cover of the tin is used to make top flat).c) For 8X4 US loaf tin, I suggest to use 2 groups, each group has 3 pieces, and each group (all 3 pieces together) weigh 250-270g.d) For KAF 13X4X4 pullman pan, I would suggest to use 4 groups, each group has 3 pieces, and each group (all 3 pieces together) weigh 195-215g.9. For each group of 3 pieces of dough, braid them. Make sure the cut surface is facing up, to expose the layers. Fold ends under, put into tin. 10. Proof at around 27C until 80-90% full, about 4-5 hours in my case. Egg wash if you are not using the pullman pan cover. 11: Bake at 425F for 10min, lowered to 375F and bake until done. The bigger Chinese tin which took 450g - 500g of dough, needed about 40-45min of TOTAL baking time. The smaller tin which took 150g of dough, needed 30min in total. If colors too much, cover with foil. If the gluten network is fully developed, the bread should be proud and tall, with clear layers visible. If the pan cover is used, the dough amount needs to be fairly accurate for the pan, other wise it's each too short (not reaching the top), or bursting out (the cover can literally be blown open). This neat rectangle shape is nicknamed "golden sticks".The crumb soft but open with honeycomb structor. In general, I feel it's easier than croissants, since you can fold less and doesn't have to roll out as thin. However, the success does depend on proper kneading and careful piecing and shaping.
Global brand-led creative agency BrandOpus reveals a refreshed brand identity for leading fast-casual restaurant chain Panera. Dialing up deliciousness through a more contemporary design, the new logo depicts Panera’s iconic Mother Bread logo actively breaking bread toward the guest - a simple act that symbolizes warmth, generosity and bringing people together.
This Perfect Crusty French Bread is made start to finish in about 2 hours and 30 minutes and yields two loaves of perfectly crusty French bread with ultra soft and fluffy interiors. Serve with salted butter for the best tasting results!
Recipe video above. This is the crumpet recipe released by Warburtons, the UK's largest commercial maker of crumpets! The batter is extraordinarily easy to make, but cooking them may take practice to get the temperature right for your stove. But if you've nailed pancakes, you will nail crumpets!Double rising agent is the key here for the signature holes - baking powder PLUS yeast. Just one doesn't cut it, and baking soda doesn't work as well.It's alarming how much time I've lost watching the bubbles pop...it's mesmerising!!!
This is the best homemade wheat bread recipe you will find! The addition of the vital wheat gluten fixes everything that is wrong with normal wheat bread.
Lion House Rolls are known around the world for their incredible texture and flavor. I've made this Lion House dinner roll recipe so many times that I've learned some tricks that I will share with you in the directions. Great for Thanksgiving, Easter, or any occasion.
Who doesn't like, or at least know, world famous French baguettes? There are many version of them, many ways of making them, but on this...
Hailing from the Italian region of Emilia-Romagna, this simple flatbread filled with a selection of herbs, meat and cheeses was once the poor-man’s bread, but has since become one of the country’s most popular street snacks. It has been described as the bread of the Romagnoli people and is so strongly linked with its region that it now has Protected Geographical Indication status.
Inspired by Gimme Some Oven, Inspired Taste, and Namely Marly.This recipe hack uses store-bought puff pastry to make the worlds easiest croissants. You can enjoy them plain, stuffed with chocolate, or dairy-free cheese. Serve them warm out of the oven for brunch or breakfast.
Recipe video above. This is garlic bread - on crack! Great to share with a crowd, or as a centre piece for dinner accompanied by a simple salad.
I am not a baker. Never have been. I have always found stove-top cooking fun and easy but baking is a very different art. Cooking lets you stir and taste
recipe slightly adapted from French Brioche by Delicious Happens
Brown sugar, butter and buttermilk make two loaves of wonderful, sweet quick bread in this time-honored recipe.
Hearty, dark, and perfect for savory sandwiches!
Everything you need to know about making sourdough bread from scratch.
