Cacio e Pepe Scones

 

Adapted from King Arthur Baking

PREP: 10 mins / BAKE: 18 to 23 mins / TOTAL: 58 mins

YIELD: 12 scones

 

Ingredients

Dough

• 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
• 2 tablespoons (25g) granulated sugar
• 3/4 teaspoon salt
• 1.5-2 tablespoons coarsely ground black pepper
• 1 tablespoon baking powder
• 8 tablespoons (113g) butter, cold
• 1 1/2 cups (150g) Parmesan cheese or Pecorino Romano cheese, grated
• 2 large eggs
• 1/2 to 2/3 cup (113g to 152g) milk (start with smaller amount, add more as needed)

Topping

• milk, for brushing
• 1/4 to 1/3 cup (25g to 33g) Parmesan cheese or Pecorino Romano cheese, for sprinkling on top
• coarsely ground black pepper, to taste (optional)

Instructions

To make the dough: In a large bowl, whisk together the flour, sugar, salt, pepper, and baking powder.

Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

Add the grated cheese and mix until evenly combined.

In a separate bowl, whisk together the eggs and milk.  

Add the liquid ingredients to the dry ingredients. Using a bowl scraper or a large spoon, stir until everything is moistened and holds together. If the mixture seems dry, drizzle in additional milk about a teaspoon at a time until the dough comes together.

Line a baking sheet with parchment; if you don't have parchment, just use the pan without greasing it. Sprinkle a bit of flour atop the parchment or pan.

To shape the scones: Scoop the dough by the 1/4-cupful onto the baking sheet. (A scone scoop is helpful here.)

Brush the tops of the scones with milk and sprinkle with additional cheese and a bit of black pepper, if desired.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. Chilling the scones relaxes the gluten in the flour, making the scones more tender and allowing them to rise higher. It also chills the fat, which makes the scones a bit flakier. While the scones are chilling, preheat the oven to 425°F with a rack in the upper third.

To bake the scones: Bake the scones in the upper part of the oven for 18 to 20 minutes, or until they're a light golden brown.

Remove the scones from the oven and cool briefly on the pan. Serve warm; they're delicious as is and extra-tasty with a pat of salted butter on top.

Storage information: When the scones are completely cool, wrap and store them at room temperature for up to several days. To reheat room-temperature scones, place them on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.

Tips from our Bakers

Why the range in milk? Flour is like a sponge; it absorbs liquid during humid weather, and dries out in dry weather. In summer or when it's hot and humid, use the lesser amount of milk in this recipe; during winter, or when it's very dry, use the greater amount. Either way, start with the smaller amount, and drizzle it in until the dough is the correct consistency.

Want to make scones well ahead of time? Simple. After the unbaked scones' 30 minutes in the freezer (or whenever they're frozen solid), place them in a zip-top plastic bag. Return to the freezer, and store for up to a month. Bake as directed (without thawing), adding a couple of extra minutes in the oven if needed.

My Notes: What is the difference between a scone and a biscuit? A philosophical question perhaps, but these seem like drop biscuits to me. They are really good. I used probably 1.5 tbsp of pepper and that seems like the right amount. I contemplated sprinkling sechuan peppercorns on the top but chickened out. My only complain is that these are rather sticky. Maybe I added too much milk.

MXF

Perfect Pillowy Cinnamon Rolls

  

From King Arthur Baking: https://www.kingarthurbaking.com/recipes/perfectly-pillowy-cinnamon-rolls-recipe 

PREP: 30 mins

BAKE: 15 to 18 mins

TOTAL: 2 hrs 50 mins

YIELD: 8 large rolls

Ingredients

Tangzhong

• 1/2 cup (113g) milk, whole preferred
• 3 tablespoons (24g) King Arthur Unbleached Bread Flour

Dough

• 2/3 cup (151g) milk, cold, whole preferred
• 2 1/2 cups (300g) King Arthur Unbleached Bread Flour
• 1 teaspoon (6g) salt
• 2 tablespoons (25g) granulated sugar
• 2 teaspoons instant yeast
• 4 tablespoons (57g) unsalted butter, softened

Filling

• 1 tablespoon (14g) butter, melted
• 1/2 cup (107g) light brown sugar, packed
• 2 tablespoons (14g) King Arthur Unbleached Bread Flour
• 3 to 4 teaspoons (8g to 10g) cinnamon*
• 1/16 teaspoon (pinch) salt
• *Use the lesser amount for stronger cinnamons, like Vietnamese (Saigon); the larger amount for milder cinnamons, like Indonesian/Ceylon.

Icing

• 3 tablespoons (42g) butter, melted, divided
• 1/2 teaspoon vanilla extract
• 1/16 teaspoon (pinch) salt
• 1 1/2 cups (170g) confectioners' sugar, sifted
• 1 to 2 tablespoons (14g to 28g) milk, cream, or buttermilk; enough to thin to desired consistency

Instructions

To make the tangzhong: Combine both the ingredients in a small saucepan, and whisk until no lumps remain.

Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This should take 1 to 3 minutes, depending on the strength of your burner.

Remove from the heat and transfer to a large mixing bowl, the bowl of a stand mixer, or the bucket of a bread machine (whatever you plan to knead the dough in).

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the cold milk, then the flour and remaining ingredients to the mixing bowl in the order listed; the heat from the tangzhong will help to warm the cold milk.

Mix — by hand, on low speed of a stand mixer with the dough hook attachment, or in a bread machine set to the dough cycle — to bring the dough together. Next, knead the dough until it’s smooth, elastic, and tacky. This will take up to 15 minutes by hand, 10 to 12 minutes on medium-low speed of a mixer, or the length of the dough cycle in a bread machine.

Shape the dough into a ball, place it in a bowl, and cover the bowl with plastic wrap or a reusable cover.

Let the dough rise until puffy but not necessarily doubled in bulk, about 60 to 90 minutes (depending on the warmth of your kitchen).

To make the filling: While the dough is rising, put the melted butter into a medium bowl and add the remaining ingredients, stirring until the mixture is the texture of damp sand. Set aside.

Lightly grease a baking sheet, or line it with parchment paper. 

To assemble the rolls: Transfer the dough to a lightly greased work surface and press it into a 10” x 12” rectangle that’s about 1/2” thick. For evenly shaped rolls, try to pat the dough into an actual rectangle (with corners), rather than an oval. 

Sprinkle the filling over the dough, covering all but a 1/2” strip along one long side. 

Starting with the filling-covered long side, roll the dough into a log.

Score the dough lightly into eight equal 1 1/2” to 2” pieces; this will make large, saucer-sized cinnamon rolls — their generous size is part of their charm. Cut the dough at the score marks. Dental floss will give you the cleanest cut: pull off a long piece of floss, loop it underneath the log at the score mark, and pull the ends in opposite directions to cut the dough. Repeat until you've cut all of the rolls. If you don’t have dental floss, a bench knife or sharp knife will work. 

Place the rolls onto the prepared baking sheet, spacing them so there’s at least 2” between each one and they’re 2” away from the edges of the pan; a 3-2-3 arrangement works well. To prevent them from unraveling while they rise and bake, tuck the ends of the spirals underneath the rolls so that they’re held in place.

Cover the rolls with lightly greased plastic wrap or a reusable cover and let them rise for 30 to 60 minutes (depending on the warmth of your kitchen). The rolls should be puffy and the dough shouldn’t bounce back immediately when gently pressed.

About 20 minutes before you’re ready to bake, position a rack in the top third of the oven. Preheat the oven to 375°F.

Bake the rolls for 14 to 18 minutes, until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F. Bake for the lesser amount of time for extra-soft rolls, and the longer amount of time for rolls with a bit more color and slightly firmer texture.

Remove the rolls from the oven, place the pan on a rack, and brush the hot rolls with 1 1/2 tablespoons (21g) of the melted butter. Let the rolls cool for 10 to 15 minutes before icing.

To make the icing: Combine the remaining 1 1/2 tablespoons (21g) melted butter with the remaining icing ingredients in a medium bowl, mixing with a spatula until smooth. Milk makes a lovely frosting; using cream in place of milk creates an extra layer of richness, while substituting buttermilk adds subtle tang, a nice counterpoint to the icing's overall sweetness.

Ice the rolls and serve immediately. If you’re planning to serve the rolls later, wait to ice them until just before serving. Store icing at room temperature, tightly covered, until you’re ready to use it.

Store completely cooled rolls, un-iced and well wrapped, for a couple of days at room temperature; or freeze for up to 1 month.

My Notes: These are very good and pretty straightforward. I added flora di silia to the frosting for a hint of citrus--I liked it, but D did not. I baked for 14 minutes, but 15-16 is probably better. My own photo.

MXF

Braided Lemon Bread

 

Taken from King Arthur Baking

THIS MAKES TWO LOAVES!!!

Ingredients

Sponge

• 3/4 cup (170g) water, lukewarm
• 2 teaspoons sugar
• 1 tablespoon instant yeast
• 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour

Dough

• all of the sponge
• 3/4 cup (170g) plain or vanilla yogurt, at room temperature
• 8 tablespoons (113g) unsalted butter, softened
• 2 large eggs, at room temperature, beaten
• 1/2 cup (99g) granulated sugar
• 2 teaspoons (12g) salt
• 2 teaspoons vanilla extract
• 5 cups (600g) King Arthur Unbleached All-Purpose Flour

Filling

• 6 ounces (170g) cream cheese, softened
• 1/4 cup (50g) sugar
• 1/4 cup (57g) sour cream, at room temperature
• 2 teaspoons fresh lemon juice
• 1/4 cup (28g) King Arthur Unbleached All-Purpose Flour
• 3/4 cup (203g) prepared lemon curd*

*See "tips," below.

Topping

• 1 large egg beaten with 2 teaspoons water and a pinch of salt
• pearl sugar or coarse sparkling sugar

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

To make the sponge: In a large mixing bowl or the bowl of your stand mixer, stir together the sponge ingredients. Cover loosely with plastic wrap, and set aside to proof for 10 to 15 minutes.

To make the dough: In the same bowl, combine the sponge with the yogurt, butter, eggs, sugar, salt, and vanilla. Add 4 1/2 cups (540g) of the flour and mix with the paddle attachment until the dough is a rough, shaggy mass.

Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes. Add more flour, if necessary, to achieve the correct consistency.

Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow it to rise until it's quite puffy and nearly doubled, about 60 to 90 minutes. While the dough is rising, prepare the filling.

To prepare the filling: Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids.

Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll the first piece into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much easier.

Lightly press two lines down the dough lengthwise, to visually divide it into three equal sections. Spread half the cream cheese filling down the center section and top with half the lemon curd, leaving 1" bare of filling at each end of the dough.  

To shape the braid: Begin by using your bench knife, a pair of scissors, or a sharp knife to cut and remove a 1” rectangle from each of the dough's four corners. This “notching” will make the ends of the finished braid neater.  

Next, fold the resulting dough "tab" over the edge of the filling on one end. Starting at that same end, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips on each side.

Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. When there are just two strips remaining (one on each side), fold the remaining "tab" over the filling, then crisscross the final two strips. 

Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise until quite puffy, 45 to 50 minutes.

Preheat the oven to 375°F. Brush the loaves with the beaten egg, and sprinkle with pearl sugar or coarse sparkling sugar.

To bake the braids: Uncover the braids and bake them for 25 to 30 minutes, or until they're golden brown. Remove them from the oven and cool for 15 to 20 minutes before serving.

Store any leftovers, well wrapped, in the refrigerator for a couple of days; freeze for longer storage. Reheat (or thaw and reheat) briefly before enjoying.

My Notes: I had to do the hard math to turn this into one loaf but it was very good. The braid is easy and looks impressive, but I had a little leakage on the sides so make sure the braids don't cut all the way to the filling. Also I added some passion fruit puree which was great but made the curd a bit runny. Would a 1/4 tsp of cornstarch help? MXF

Asiago and Everything Bread

 

Adapted from King Arthur's

PREP 30 mins / BAKE 35 to 40 mins / TOTAL 15 hrs

Biga

• 1 1/2 cups (180g) King Arthur Artisan Bread Flour
• 1/4 cup (28g) pumpernickel flour
• 1 cup (227g) water
• 1/8 teaspoon instant yeast

Dough

• all of the biga
• 2 1/2 cups (300g) King Arthur Artisan Bread Flour
• 1/2 teaspoon instant yeast
• 1/2 cup + 2 tablespoons (142g) water
• 2 tablespoons (14g) Vermont cheese powder
• 1 1/2 teaspoons salt
• 1 cup (113g) grated Asiago cheese
• 1/3 cup (48g) Everything Bagel Topping, divided
• 1 large egg beaten with 1 tablespoon water, optional

1. To make the biga: In a medium bowl, stir together all of the ingredients. Cover and leave at cool room temperature for 12 to 20 hours, until very bubbly.

2. To make the dough: Mix together the biga, bread flour, yeast, water, cheese powder, salt, and Asiago, stirring to make a soft dough. Knead for 4 to 5 minutes until smooth and elastic. Divide the dough in half. Place one half in a bowl and cover. 

3. Add 3 tablespoons of the bagel topping to the remaining dough in the mixing bowl and knead to incorporate, about 2 minutes more. Cover the bowl and let both doughs rise for 1 1/2 hours, until puffy.

4. To shape the loaf: Roll each piece of dough into a 16” rope. Roll the seeded dough in the remaining bagel topping. Pinch the ropes together at one end and twist them together to form a two-strand braid. 

5. Grease the inside of a bread baking bowl or 8" to 9" Dutch oven with lid. Coil the braided dough into a circle inside it. Brush all over with the egg wash, if desired. Cover (with lightly greased plastic wrap or the Dutch oven's lid) and let rise for 1 hour, until almost doubled. Toward the end of the rising time, preheat the oven to 425°F.

6. To bake in a Dutch oven: Put the bread in the preheated oven with the lid on for 30 minutes. Reduce the oven temperature to 375°F, remove the lid, and bake for 10 to 15 minutes more, until the center registers 190°F when measured with a digital thermometer. Remove the loaf from the oven and tilt it out of the baker onto a rack to cool before slicing.

7. Store unused bread cut side down on a cutting board, covered with a dish towel, for up to 3 days. For longer storage (up to 1 month), slice, wrap, and freeze.

8. MXF

My Notes: This bread is so good! I took the lid off during the last 5-10 minutes at 425 deg. and then 15 min at 375 deg. I still wouldn't mind it being a bit more browned. My own photo.

Hand Pie / Pasty Pastry Dough

 Taken from Little House Big Alaska

Prep Time: 10 MIN / Cook Time: 40 MIN / ADD'L TIME: 1 HR / TOTAL TIME: 1 HR 50 MIN

Makes 10

• 750 grams OR 6 cups of Bread Flour with 1 Tablespoon taken out 
• 2 tsp salt
• 235 grams OR 1 cup + 1/2 Tablespoon cold butter
• 245 ml cold water
• 2 egg yolks, not used together
• 5-7 cups filling, see notes

1. put the flour and salt in a mixing bowl
   
   
2. cut the cold butter into tiny pieces and work it into the flour, when it resembles crumbs it's ready for the water--see notes for food processor instructions
   
   
3. mix the water and one egg yolk together
   
   
4. pour into the flour and mix until it comes together
   
   
5. turn it out on a clean counter and knead lightly until it comes together into a dough
   
   
6. wrap in plastic wrap and chill at least 30 minutes
   
   
7. when you're ready to bake preheat the oven to 445˚
   
   
8. line two baking sheets with parchment
   
   
9. weigh the dough if you have a scale and divide into 10 equal pieces of dough
   
   
10. roll each piece of dough into a 7-8 inch circle
    
    
11. add a heaping half cup of filling
    
    
12. lay the circle over on itself
    
    
13. press together
    
    
14. starting at one end press your thumb down on the seam while pulling it out with the other hand into a little point and then fold it over
    
    
15. repeat all the way around the seam making crimps as you go
    
    
16. crimping may feel awkward but once you get it it's fairly easy
    
    
17. place five pastes on each prepare sheet
    
    
18. make an egg wash with the remaining egg yolk and mix it with a Tablespoon of water
    
    
19. brush each pasty with an egg wash
    
    
20. bake for 20 minutes at 445˚ then reduce the heat to 345˚ and bake for another 15-20 minutes until crispy and browned underneath
    
    
21. cool a bit before eating
    
    
    

My Notes: This was so simple to put together and very sturdy. The recipe makes 10 which is a lot...I halved it and made five. They are quite large though...rolled out to 8-in circles. I would say 7 inches or even 6 would be more the size I'd want. Instead of 1/2 cup of filling you'd probably use 1/3 cup instead.

Ligurian Focaccia

•  

Taken from Salt Fat Acid Heat

For the dough:

• 2½ cups (600 grams) lukewarm water
• ½ teaspoon active dry yeast
• 2½ teaspoons (15 grams) honey
• 5 1/3 cups (800 grams) all-purpose flour
• 2 tablespoons (18 grams) Diamond Crystal Kosher salt or 1 tablespoon fine sea salt
• ¼ cup (50 grams) extra-virgin olive oil, plus more for pan and finishing
• Flaky salt for finishing

For the brine:

• 1½ teaspoons (5 grams) Diamond Crystal Kosher Salt
• ⅓ cup (80 grams) lukewarm water

In a medium bowl, stir together water, yeast, and honey to dissolve. In a very large bowl, whisk flour and salt together to combine and then add yeast mixture and olive oil. Stir with a rubber spatula  until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature to ferment for 12 to 14 hours until at least doubled in volume.

Spread 2 to 3 tablespoons oil evenly onto a 18-by-13 inch (46-by-33 cm) rimmed baking sheet. When dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently, then pour out onto pan. Pour an additional 2 tablespoons of olive oil over dough and gently spread across. Gently stretch the dough to the edge of the sheet by placing your hands underneath and pulling outward.  The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure dough remains stretched.

Dimple the dough by pressing the pads of your first three fingers in at an angle.  Make the brine by stirring together salt and water until salt is dissolved. Pour the brine over the dough to fill dimples.  Proof focaccia for 45 minutes until the dough is light and bubbly.

Thirty minutes into this final proof, adjust rack to center position and preheat oven to 450°F (235°C). If you have a baking stone, place it on rack.  Otherwise, invert another sturdy baking sheet and place on rack. Allow to preheat with the oven until very hot, before proceeding with baking.

Sprinkle focaccia with flaky salt. Bake for 25 to 30 minutes directly on top of stone or inverted pan until bottom crust is crisp and golden brown when checked with a metal spatula.  To finish browning top crust, place focaccia on upper rack and bake for 5 to 7 minutes more.

Remove from oven and brush or douse with 2 to 3 tablespoons oil over the whole surface (don’t worry if the olive pools in pockets, it will absorb as it sits). Let cool for 5 minutes, then release focaccia from pan with metal spatula and transfer to a cooling rack to cool completely.

Serve warm or at room temperature.  

To store, wrap in parchment and then keep in an airtight bag or container to preserve texture. Gently toast or reheat any leftover focaccia before serving. Alternatively, wrap tightly to freeze, then defrost and reheat before serving.

MXF

My Notes: This was good! The brine gives it an overall saltiness that is enjoyable. Nice crust, nice chew. I tried it as a sandwich, but honestly I think it's best just on its own. My own photo.

Irish Buttermilk Brown Bread

 

PREP: 10 mins

BAKE: 35 to 45 mins

TOTAL: 45 mins

YIELD: one loaf

• 4 cups (454g) King Arthur Irish-Style Wholemeal Flour or King Arthur Premium 100% Whole Wheat Flour
• 3 tablespoons (35g) sugar
• 1/2 cup (67g) buttermilk powder*
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 cups (340g) water*
• 1 large egg
• 4 tablespoons (57g) melted butter or 1/4 cup (50g) vegetable oil
• *Or substitute 1 1/2 cups buttermilk in place of the water and buttermilk powder.
• Topping: 1 tablespoon (14g) melted butter

Preheat the oven to 375°F. Grease a 1 1/2 to 2-quart baking dish, or an 8" or 9" cast-iron skillet or cake pan that's at least 1 1/2" deep.

In a large bowl, stir together the flour, sugar, buttermilk powder, salt, baking soda, and baking powder.

In a smaller bowl, whisk together the water (or buttermilk), egg, and melted butter or oil.

Make a well in the dry ingredients and pour in the liquids. Stir together until blended and no dry spots remain; the dough will be soft and sticky. In fact, it's probably more of a stiff batter than a soft dough.

Scoop the dough into the prepared pan, mounding it in the center. Brush the top with the melted butter. Wait 5 minutes for liquid to be absorbed by the flour before baking.

Bake the bread for 35 to 45 minutes, or until it tests done (a cake tester inserted into the center will come out clean.) Remove it from the oven, and serve warm.

MXF

My Notes: I haven't done this with wholemeal yet, but like a mix of 1/2 whole wheat, 1/4 all purpose, 1/4 rye flour. It's very hearty, easy to make and a good breakfast with butter and jam. I also sprinkle course salt on top before baking.

Rosemary Olive Oil Bread

 From King Arthur Baking

PREP: 20 mins

BAKE: 45 to 50 mins

TOTAL: 5 hrs

YIELD: 1 loaf

• 3 cups (361g) King Arthur Unbleached All-Purpose Flour or bread flour
• 2 teaspoons instant yeast or active dry yeast
• 2 teaspoons kosher salt or sea salt
• 1/3 cup (67g) olive oil
• 3/4 cup (170g) water + more as needed
• 1 to 2 tablespoons chopped fresh rosemary, to taste

Combine the flour, yeast, and salt in a food processor. Turn on the machine and add the olive oil through the feed tube, followed by 3/4 cup water. Process for about 30 seconds, adding more water 1 tablespoon at a time until the mixture forms a ball and is slightly sticky to the touch.

Turn the dough onto a floured work surface and knead in the rosemary by hand until the dough feels smooth. Place in a bowl, cover, and let rise until doubled, about 2 hours.

When the dough has risen, deflate it and shape it into a round ball (boule). Flour a brotform or line a bowl with a well-floured kitchen towel and place the loaf into it, seam side up. Cover and let rise for 1 to 2 hours, until puffy.

When the dough is almost fully risen, preheat the oven to 425°F. Place a cast-iron skillet on the floor of the oven (or on the lowest rack). Place a baking stone on a rack above the skillet.

When you're ready to bake, turn the dough out onto a peel or a parchment-lined baking sheet. Dust the top with flour and slash the top.

Slide the loaf onto the baking stone. Carefully pour 1 cup (227g) hot water into the skillet to create steam and immediately close the oven door.

Bake the bread for 45 to 50 minutes, until the crust is golden brown and the bottom sounds hollow when tapped. The internal temperature should read 200°F when measured with a digital thermometer. Remove from the oven and cool on a rack.

Remove the bread from the oven and cool it on a rack.

Store the bread, well wrapped, on the counter for up to three days. Slice and freeze for longer storage.

MXF

My Notes: I love this bread except that it is too crumbly. I assume I'm not kneading it long enough even though the dough is smooth. Still working on it! I use A LOT of rosemary too. I made this with 1/4 wheat flour and the rest bread flour. Best texture so far--not crumbly at all.

Herbed Cracker Stuffing

Martha Stewart Living

• 8 ounces white sandwich bread (about 9 slices), cut into 3/4-inch cubes (4 cups)
• 1 1/2 sticks unsalted butter
• 2 garlic cloves, minced (2 teaspoons)
• 2 onions, finely chopped (3 cups)
• 3 to 4 celery stalks, finely chopped (2 cups)
• 1/2 cup dry white wine
• 2 sleeves saltine crackers (about 66), coarsely crumbled (4 cups)
• 1/3 cup chopped fresh flat-leaf parsley leaves
• 1/3 cup chopped fresh sage leaves
• 3 tablespoons chopped fresh thyme leaves
• Coarse salt and freshly ground pepper
• 1 cup chicken broth
• 1/2 cup whole milk
• 2 large eggs, lightly beaten

Preheat oven to 300 degrees. Place bread cubes in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried but not browned, about 20 minutes.

Meanwhile, melt butter in a large saute pan over medium-high heat. Add garlic, onions, and celery, and saute until just starting to brown, about 8 minutes. Add wine, and simmer 1 minute. Transfer mixture to a large bowl. Mix in bread cubes, crackers, herbs, and 1 teaspoon salt; season with pepper. Stir in broth, milk, and eggs until just incorporated.

If not stuffing turkey, preheat oven to 350 degrees. Spoon stuffing into a 9-by-13-inch baking dish. Cover with parchment, then foil, and bake 45 minutes. Raise oven temperature to 425 degrees. Uncover stuffing, and bake until top is crisp and browned, about 5 minutes.

Gruyere, Rosemary and Honey Monkey Bread

Saveur

Serves 8-10

• 18 tbsp. unsalted butter, plus more for greasing
• 4 cups flour, plus more for dusting
• 1½ cups grated Gruyère cheese
• 1 tbsp. finely chopped rosemary
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1 cup milk
• ¼ cup sugar
• 2 (¼-oz.) packages active dry yeast
• 1 cup honey

Grease a 10" bundt pan with butter and dust with flour; set aside. Whisk flour, cheese, rosemary, salt, and pepper in a bowl; set aside. Heat 2 tbsp. butter with milk and ⅓ cup water in a 1-qt. saucepan over medium-high heat until an instant-read thermometer reads 115°. Transfer to the bowl of a stand mixer fitted with a hook attachment. Stir in sugar and yeast; let sit until foamy, about 10 minutes. With the motor running, slowly add dry ingredients; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 hour.

Melt remaining butter in a 2-qt. saucepan; whisk in honey and set aside.

Heat oven to 350°. On a lightly floured surface, pat dough out into an 8" square about 1" thick. Cut dough into 1-inch pieces and fit snugly into prepared bundt pan. Pour butter mixture evenly over dough; bake until golden and a toothpick inserted in the middle of the bread comes out clean, about 35 minutes. Let cool slightly before serving.

My Notes: I have never had real success with monkey bread--it never cooks right. This may be because I use an angel food cake pan instead of a bundt, but that seems illogical. So this was no different--the inner parts never cooked while the outer ring basically burned. Still--the taste was great. We ate most of it even thought it was charred. If I make it again, I should just lay them out on a cookie sheet to speed the cooking process.

MXF 

Goat Cheese and Strawberry Breakfast Tarts

Saveur

MAKES 6

2½ cups all-purpose flour
1 tsp. kosher salt
1 tsp. sugar
16 tbsp. unsalted butter, cubed and chilled
3 oz. goat cheese, softened
⅓ cup strawberry jam
1 egg, lightly beaten
2 cups confectioners' sugar
¼ cup finely chopped strawberries

Pulse flour, salt, and sugar in a food processor. Add butter and continue to pulse until the mixture resembles coarse sand. With the motor running, add 6 tbsp. cold water and process until dough comes together, 30 seconds to 1 minute. Divide dough in half and form into disks; wrap disks separately in plastic wrap and refrigerate for 1 hour.

Heat oven to 425°. On a lightly floured surface, roll 1 disk of dough into a 9" square. Cut into six 3" x 4½" rectangles; transfer to a parchment-lined baking sheet. Spread each rectangle with about 1 tbsp. goat cheese and top with 1 tbsp. jam, leaving a ½" border; set aside. Repeat rolling and cutting with remaining disk of dough and lightly prick dough with a fork. Brush edges of dough around cheese and jam with beaten egg and top with pricked dough rectangles. Using the tines of a fork, press edges to seal. Bake until puffed and golden, about 15 minutes. Transfer tarts to a baking sheet with a wire rack; let cool completely.

Whisk confectioners' sugar, strawberries and 2 tbsp. water until smooth. Drizzle over tops of pop tarts and let sit until glaze is completely set.

Roasted Pear and Chocolate Chunk Scones

Smitten Kitchen

Makes 6 generous scones; you can absolutely make these a bit smaller and reduce their baking time accordingly

3 firmish pears (about 1 pound or 255 grams)
1 1/2 cups (190 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar plus 1 1/2 tablespoons granulated for sprinkling
1 1/2 teaspoons (8 grams) baking powder
1/2 teaspoon (3 grams) table salt plus additional for egg wash
6 tablespoons (85 grams) cold unsalted butter, cut into small cubes
1/4 cup (60 ml) heavy cream
1/4 cup (3 ounces or 85 grams) semisweet or bittersweet chocolate, chopped (or chips)
2 large eggs, 1 for dough, 1 for glaze

Heat oven to 375°F. Peel and core pears. Cut into 1-inch chunks. Line a large baking sheet with parchment paper. Arrange pear chunks on parchment and roast until they feel dry to the touch and look a little browned underneath, about 20 minutes. Slide parchment paper with pear chunks onto a cooling rack (or onto a plate in the fridge or freezer to speed this up) and cool to lukewarm. Leave oven on. Line baking sheet with another piece of parchment.

Whisk flour, baking powder, 1/4 cup sugar and salt together in the bowl of an electric mixer. Toss in cooled pear chunks, bits of butter, heavy cream and 1 egg. With the paddle attachment, mix the dough on low speed until it just comes together. Don’t overmix. Add the chocolate chunks and mix for 5 seconds more.

On a very well floured counter, pat out dough into a 6-inch round. Cut into 6 generous wedges and transfer to baking sheet at least two inches apart (do as I say, not as I did here!). Whisk remaining egg in a small dish with 1 teaspoon of water and a pinch of salt. Brush each scone with egg wash and sprinkle with remaining tablespoon of sugar.

Bake scones until firm and golden, about 30 minutes. Transfer to a cooling rack. Serve, and pat yourself on the back for your excellent host skills.

Do ahead: You can get this recipe all the way to the point where you’d bake them, and instead cover the pan with foil or plastic wrap and freeze them overnight. Bake them directly from the freezer in the morning; they should only take a few minutes longer. For longer than overnight, transfer frozen, already shaped, scones to a freezer bag until needed. In both cases, brush the egg wash/sprinkle the sugar on while still frozen, before baking the scones.

Peppery Cheese Bread

Southern Living, 2004

MAKES 1 LOAF

    2 1/2 cups flour                                               
    1 tablespoon sugar                                             
    2 teaspoons cracked pepper                                     
    1 teaspoon baking powder                                       
    3/4 teaspoon salt                                              
    1/2 teaspoon baking soda                                       
    2 eggs lightly beaten                                          
    8 ounces plain low fat yogurt                                  
    4 ounces shred cheddar cheese                                  
    1/2 cup vegetable oil                                          
    1/4 cup thin slice green onions                                
    1/4 cup milk                                                   
    1 tablespoon spicy brown mustard                               

PREP: 15 MIN/BAKE: 50 MIN/COOL: 1 HR. 10 MIN.

If the loaf sticks to the side, run a knife between the bread and the pan.

COMBINE first 6 ingredients in a large bowl; make a well in center of mixture. Stir together eggs and next 6 ingredients; add to dry ingredients, stirring just until moistened.

LIGHTLY grease bottom of a 9- x 5-inch loafpan; pour batter into loaf pan.

BAKE at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and let cool 1 hour on wire rack.

Fruit Danish

Real Simple, 2006

Makes 4 servings

    1 8-ct. tube crescent roll dough                               
    Flour for work surface                                         
    4 tablespoons cream cheese                                     
    4 tablespoons strawberry jam (or any kind of jam)              

Heat oven to 400F.  Carefully unroll the dough on a lightly flowered surface.  Divide along the dotted lines into 4 equal rectangles.  Working with 1 rectangle at a time, gently pinch and smooth the dough to eliminate the diagonal dotted lines.  Trim the dough along one side to approximate a square.  Place 1 tbsp of cream cheese and 1 tbsp of jam in the center of each square.  Fold each corner to the center of the square, pinching them together.  Transfer to baking sheet.  Bake until golden brown, 18-20 minutes.

MY NOTE: I bet this could work like hamentaschen too.  Instead of bring the corners to the center, you could just fold them back on themselves so the center is exposed.  Might make for a chewy fruity center.

Dried Cherry and Italian Sausage Stuffing

Real Simple, 2004

Makes 8 servings
    1/2 cup butter                                                 
    6 stalks celery finely diced                                   
    2 med. onions finely diced                                     
    1 loaf french bread cut into 1 in. cubes, toasted              
    1 cup dried red cherries                                       
    3/4 pound italian sausages no casing, cooked and crumbled      
    3/4 cup fresh flat leaf parsley                                
    1 teaspoon salt                                                
    1 teaspoon pepper                                              
    19 ounces chicken broth     
                                  
hands-on time: 30 minutes/total time: 1 hour, 45 minutes

Melt the butter in a 12-inch skillet over medium heat. Add the celery and onions and cook until translucent, 5 to 7 minutes.

In a large bowl or pan, combine the celery and onions with the bread, cherries, sausage, parsley, salt, and pepper. Add the broth and stir until well combined. Using a large spoon, loosely stuff the mixture into the turkey just before roasting. Cover and bake any unused stuffing in a 325' F oven for 1 hour; uncover and bake for 15 minutes more. Serve warm.

Banana Apricot Bread

Real Simple, 2004

MAKES 1 LOAF

    3 cups flour                                                   
    1 cup sugar                                                    
    2 teaspoons baking powder                                      
    1 teaspoon baking soda                                         
    1 teaspoon cinnamon                                            
    4 tablespoons chilled butter cut to sm. pieces                 
    1/2 cup chop pecans                                            
    1/2 cup chop dried apricots                                    
    2 mash very ripe bananas                                       
    1 cup buttermilk                                               
    2 eggs beaten     
                                            
hands-on time: 15 minutes/total time 75 minutes
Heat oven to 350° F. Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray. Combine the flour, sugar, baking powder, baking soda, and cinnamon in a large bowl. Using your fingertips or a pastry blender, work the butter into the dry ingredients until it looks like coarse cnimbs. Mix in the pecans and apricots. Stir in the bananas, buttermilk, and eggs until well blended. Pour into pan. Bake 60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack.

VARIATIONS-. Substitute 1/2 cup flaked coconut or any dried fruit (such as golden or brown raisins or dates) for the dried apricots.

Red Pepper, Garlic and Pecorino Gougeres

Misc. Sources


MAKES ABOUT 5 DOZEN

    1 lg. red bell pepper chop into 1-in. pieces                   
    1/2 cup water                                                  
    2 cloves garlic fine chop                                      
    6 tablespoons unsalt butter cut into pieces                    
    3/4 teaspoon salt                                              
    1/4 teaspoon pepper                                            
    1 cup flour                                                    
    4 lg. eggs                                                     
    1/2 cup fresh grate pecorino                                   
    Pinch cayenne pepper                                           

ACTIVE: 20 MIN/TOTAL: 40 MIN

Preheat the oven to 425°. Butter 2 large baking sheets.

In a food processor, puree the red bell pepper with the water and garlic until the mixture is as smooth as possible, about 2 minutes. Strain the pepper puree through a fine sieve set over a measuring cup, pressing hard on the solids with the back of a spoon to extract as much of the pepper juice as possible; you should have 1 cup. Stir in a little more water if necessary.

Transfer the red pepper juice to a medium saucepan. Add the butter, salt and pepper and cook over low heat until the butter melts. Add the flour and beat with a wooden spoon until the dough is smooth and shiny and pulls away from the side of the pan, about 2 minutes.

Scrape the dough into a bowl. Using an electric mixer at medium speed, beat in the eggs, 1 at a time, beating well between additions. Beat in the Pecorino Romano and cayenne

Drop rounded teaspoons of the dough about 1 inch apart onto the prepared baking sheets. Bake the gougeres on the upper and middle racks of the oven for about 20 minutes or until puffed and browned; shift the baking sheets from top to bottom and back to front halfway through baking. Serve gougeres hot, warm or at room temperature.

MAKE AHEAD The gougeres can be made up to 1 day ahead and stored in an tight container. Rewarm in a 350 deg. oven before serving.

Polenta Pear Rosemary Bread

Misc. Sources

    1 1/2 cups flour                                               
    3/4 cup polenta or cornmeal                                    
    3/4 teaspoon baking soda                                       
    3/4 teaspoon salt                                              
    1/5 cup sugar                                                  
    1 cup canola oil                                               
    2 eggs                                                         
    1 teaspoon vanilla extract                                     
    3 cups pears core, 1/2-in cube (slice 1/2 pear for top)        
    1 teaspoon rosemary fine chop                                  
    1 teaspoon lemon zest                                          

Preheat oven to 350°F. Spray a loaf pan with nonstick cooking spray.

In a large bowl, whisk together the flour, cornmeal, baking soda, and salt.

In the bowl of an electric mixer fitted with a paddle attachment, combine sugar, oil, eggs, and vanilla. Beat on high until batter is pale yellow, about 1-2 minutes.

Decrease mixer speed to medium and add dry ingredients to batter. Mix just until incorporated, then decrease speed to the lowest setting and fold in pears, rosemary, and lemon zest.

Pour batter into prepared pan and arrange remaining pear slices on top. Bake for 1 hour and 40 minutes, or until tester inserted in the center comes out clean. Remove from oven and cool for 20 minutes on a wire rack. Remove bread from pan and cool completely. Slice carefully with a bread knife and enjoy plain, with butter, or with cream cheese.

VARIATIONS: Sub in quince if you find them (lucky you!) or apples for the pears. OR Bake the batter in a Bundt cake pan and add a simple glaze. OR Switch out the rosemary for 1 tsp cinnamon and serve it for brunch.

Chocolate Marble Bread with Ganache

Martha Stewart Living, 2004

MAKES ONE 8 1/2-INCH LOAF

    8 ounces unsalt butter softened +M4 pan                        
    1 1/4 cups flour +M4 dusting                                   
    1/2 teaspoon salt                                              
    3/4 teaspoon baking powder                                     
    8 ounces semisweet chocolate chips coarse chop                 
    2/3 cup + 2 tbsp. sugar                                        
    4 lg. eggs                                                     
    1/2 cup whole milk                                             
    1/4 cup heavy cream                                            

Preheat oven to 350°. Butter an 8 1/2-by-4-by-2 1/2-inch loaf pan; dust with flour, tapping out excess. Sift flour, salt, and baking powder into a medium bowl.

Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth, 2 to 3 minutes. Add sugar; raise speed to medium. Cream butter and sugar until pale and fluffy, 3 to 4 minutes. Scrape down sides of bowl. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of milk. Mix until just combined.

Pour half of batter into melted chocolate; stir well. Alternating between remaining plain batter and the chocolate batter, drop large spoonfuls of batter into the prepared pan. When pan is filled, use a table knife to cut through mixture with a swirling motion.

Bake until a cake tester inserted into center comes out clean, about 1 hour. (If bread browns too quickly, tent with foil.) Let bread cool slightly in pan on a wire rack, about 10 minutes. Run a thin knife around edges of bread to loosen; unmold. Let cool completely on rack.

Make ganache:
Put the remaining 3 ounces chocolate in a medium bowl. Heat cream in a small saucepan over medium heat until just about to simmer. Pour cream over chocolate; stir until mixture is smooth. Let stand 10 minutes to thicken slightly. Using a small offset spatula, spread ganache over cooled cake; let stand until set, about 1 hour. Bread can be stored in an airtight container at room temperature, up to 2 days.

Chestnut and Sausage Stuffing

Martha Stewart Living, 2004

Makes 12 servings / MAKES ABOUT 10 CUPS (ENOUGH FOR A 16-18 LB. TURKEY)

    1 loaf day old italian breads no crust, cut into 3/4 in. cubes 
    1 pound fresh chestnuts                                         
    1 pound sweet italian sausages                                 
    1 tablespoon evoo                                              
    2 med. onions finely chop                                      
    4 stalks celery finely chop                                    
    4 cloves garlic finely chop                                    
    1/2 cup dry white wine                                         
    1/2 cup chicken broth                                          
    1 tablespoon chop fresh thyme                                  
    2 tablespoons chop fresh sage                                  
    2 tablespoons chop flat leaf parsley                           
    2 teaspoons salt                                               
    Pepper                                                         
    2 lg. eggs lightly beaten                                      
    Unsalt butter for baking dish                                  

Let bread cubes stand on a baking sheet at room temperature 3 hours to dry.

Lay each chestnut flat on a work surface and cut an X in the pointed tip of shell with a paring or chestnut knife. Bring a medium pot of water to a boil. Boil chestnuts 2 minutes; remove pot from heat. Remove chestnuts with a slotted spoon; peel away shells. Quarter nut-meat; transfer to a large bowl. Add bread.

Preheat oven to 350°. Split sausages; scrape meat into a large saute pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add oil; swirl pan. Add onions, celery, and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are soft, 15 to 17 minutes. Add to bread mixture.

Add wine to pan. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until wine is reduced by half. Add to bread mixture.

Add stock to bread mixture; toss. Add thyme, sage, and parsley. Add the salt, and season with pepper. Stir in eggs.

To bake stuffing: Place stuffing in a buttered 9-by-13-inch baking dish; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, about 25 minutes.