Category: Breads

Rosemary Focaccia

Breads

WHY THIS RECIPE WORKS The key to our focaccia recipe was using a “preferment” that gave us the benefits of fermentation with minimal effort. This mixture of flour, water, and yeast rests until its yeast flavor gets stronger and more complex than it would get by simply adding yeast to flour and...

Pumpkin Bread

Breads, Desserts

WHY THIS RECIPE WORKS Canned pumpkin puree often lends a raw, metallic flavor to pumpkin bread. We cook down the puree to eliminate those off-putting flavors. Instead of dirtying more dishes, we mix the quick bread right in the pot, adding cream cheese and buttermilk for their tangy flavor. A...

Fluffy Dinner Rolls

Breads, Side Dishes

WHY THIS RECIPE WORKS Moist, fluffy American dinner rolls are great when fresh but quickly lose those qualities as they sit. We took a classic dinner roll recipe and applied a Japanese bread-making method called tangzhong, which adds extra moisture to the dough in the form of a flour paste. The...