Make homemade super soft French bread for sandwiches using this beginner-friendly recipe. If you need more than two rolls, the recipe can easily be doubled and / or shaped in different ways and it freezes well too.
MoreMake homemade super soft French bread for sandwiches using this beginner-friendly recipe. If you need more than two rolls, the recipe can easily be doubled and / or shaped in different ways and it freezes well too.
MoreThese whole wheat cheddar and dill scones with sourdough discard are flaky, flavorful, tender, and moist; everything a homemade scone should be. Enjoy them right out of the oven or warmed in the microwave for 5-10 seconds. They make a scrumptious savory snack, breakfast, or meal accompaniment.
MoreThis experiment looks at shaping dough earlier versus later in the rising process. The goal is to assess the impact on crumb, loaf height, and score bloom of ending the bulk fermentation at different points on the fermentation (dough rising) curve. The total fermentation of the two doughs is the same, but one dough has a shorter bulk fermentation and a longer final proof and the other a longer bulk fermentation and shorter final proof.
MoreThese energy dense and fiber-filled breakfast bites are Breadtopia’s take on the popular snack Aussie Bites. They’re absolutely delicious and packed with nutritious oats, quinoa, seeds, and dried fruit. Make them gluten free or use some sourdough discard in the batter.
MoreThese sourdough leavened olive baguettes are kind of spectacular. They have a touch of rye flour and so much crispy golden crust to enjoy with the bursts of olive flavor. The airy crumb can hold plenty of olive oil, and the baguettes also pair well with soft cheeses like ricotta and burrata, or shavings of hard cheese like pecorino romano and grana padano.
MoreChocolate spiced hot cross buns are a delicious alternative to traditional dried fruit filled buns. Enjoy them warm and melty and feel free to play with other tasty additions to the dough, such as dried cherries or candied orange peel.
MoreHere we compare Kamut®, khorasan, and durum wheats for taste and performance differences in bread baking. The quick summary is that there seemed to be more terroir difference than species difference in the loaf appearance, and taste testers didn’t have consistent opinions about the flavors of all three breads. Some found durum more buttery, others found khorasan and Kamut more buttery. Same with sweetness.
MoreThis braided bread is both beautiful and scrumptious. The texture is squishy-tender from the milk and all purpose flour; and the flavor is balanced and interesting with some whole wheat flour, plus the toasted pecans, dried cranberries, and hint of honey. It makes an impressive gift bread, but you’ll want to make yourself one too.
MoreWe experiment with “double scoring” which is a technique meant to increase the “bloom” (or opening) of the loaf during baking. With this technique you score normally before the dough goes into the oven, and then again 5-7 minutes into the bake.
MoreHere’s a recipe for when you’re feeling playful or want a visually striking slice of bread. It involves mixing two doughs, one of which is hydrated with butterfly pea flower tea to create a bright, blue-violet crumb. Folding together the white and violet doughs is fun, and cutting into the final loaf to see how they ended up swirling together even more so.
MoreEnjoy this basic sourdough sandwich bread made with all purpose flour. The bread has a soft, tender texture and is buttery, with a hint of sweetness and a subtle complexity that you will never find in bread from a grocery store. It works great for toast, and of course, sandwiches.
MoreThis is a guide to baking bread without special, dedicated equipment, whether you’re a new bread baker who isn’t sure yet if you want to commit to the hobby, or an experienced baker who wants to bake bread in another kitchen–when visiting friends and family or staying in an vacation rental. This article is intended to help you make tasty, attractive bread with tools that are in most any kitchen.
MoreCottage loaves have a fun shape and are crusty on the outside and soft inside. Inspired by Paul Hollywood’s recipe on the “Great British Baking Show,” this sourdough version has a slow fermentation and a lot of flavor. It also likely harkens back to how the bread would have been made before the advent of commercial yeast.
MoreThese lemon crinkle cookies with spelt flour and sourdough starter are a delicious fiber-filled treat to brighten your day. If you have lemons to spare, try the preserved lemon recipe in the notes.
MoreTry this sprouted wheat sourdough bread recipe for a soft, stale-resistant sandwich loaf. The tangzhong method adds just a few minutes to the process and the delicious results are well worth that investment of extra time.
MoreKanelbullar are Swedish cinnamon buns made with a cardamom-spiced dough and twisted into knots rather than rolls. The cardamom and cinnamon combination is absolutely delicious and they tend to be a bit less sweet than American cinnamon buns even before icing is factored in. We experimented with making these buns using sourdough versus instant yeast, as well as 100% whole grain flours versus 25% whole grain flour and 75% all purpose flour. The results were delicious across the board but indeed quite different.
MoreGrissini are delicious Italian breadsticks, and this recipe makes them extra flavorful and crispy with a mix of durum whole grain flour and extra-fine tipo 00 flour. Coated with sesame seeds, nigella seeds, and rosemary, they’re perfect for snack or as a beautiful accent to a dinner table spread.
MoreThis couronne bread has rustic appeal and complex delicious flavors from buckwheat and turkey red flours as well as sourdough fermentation. Enjoy it sliced vertically for dipping or topping with jam or cheese, or slice it horizontally to make sandwiches. The shape gives you a lot of wonderful crispy crust.
MoreKernza perennial grain gives this sourdough ciabatta a delicious herbal and nutty flavor. This crusty bread is fantastic for sandwiches and perfect for sopping up olive oil, being inundated with tomatoes, and generally holding a diverse array of drippy sandwich contents.
MoreTry these tasty cookies with buttery-sweet khorasan flour and a striking raspberry and pistachio filling. It is so fun to slice the tube of dough and reveal the pretty swirls, and satisfying to watch the cookies fly off a platter because they’re that delicious.
MoreTurkey-shaped sourdough bread is a playful addition to your Thanksgiving table. Check out our shaping video for instructions on how to form this bread and try our recipe, which uses heirloom turkey red wheat.
MoreButter tarts are an iconic Canadian dessert that’s perfect for Thanksgiving or any other holiday or special dinner. With a tender flakey crust and a gooey buttery filling, the prep work is surprisingly easy and they bake up in just 18 minutes.
MoreNorwegian Crisp Bread aka “Knekkebrød” is a thoroughly enjoyable flatbread. The crisps are packed with nutrients and fiber, delicious by themselves or topped with anything from smoked fish to berry jam, and as for staling / shelf life, they will stay fresh a lot longer than you will resist eating them.
MorePurple sweet potato or ube filled milk buns make a delicious and beautiful breakfast, snack, or dessert. The filling is sweet, nutty, and fragrant with hints of vanilla and cinnamon; and the yeast-leavened dough is simple, quick, and delicious.
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